Ingredients
400g currants
200g sultanas
200g raisins
55g flaked almonds
55g mixed peels
85g glacé cherries, chopped
1 lemon, zest and juice
3 tbs sherry or brandy
25og brandy
200g sort brown sugar
3 eggs, beaten
200g pain flour
1 tsp mixed spice

Method

Pre-heat the oven to 135C/ 275F/ Gas 1

Double line 20cm round (or 18cm square) cake tin with baking parchment.

Mix the dried fruit, almonds, mixed peel glacé cherries, lemon rind, juice and sherry or brandy in a bowl.

Cream the butter and sugar together until soft, then beat in the eggs gradually. Stir in the dried fruit mixture. Add the flour and mixed spice and stir until well mixed.

Spoon the mixture into the prepared tin and level the top. Make a slight depression with a spoon in the centre to prevent the cake doming during cooking. Protect the cake from overcooking by tying a double layer of brown paper around.

Bake for 3¼ – 3½ hours until a skewer inserted into the centre comes out clean. Leave to cool before turning out of the tin.

Ideal as a Christmas cake with marzipan and iced with royal icing.

N.B, If you want a really boozy Christmas cake, turn it upside down and with a skewer pierce deeply through the surface. Gently spoon the alcohol of your choice over the bottom.