Last weekend I made mincemeat for the store cupboard for Christmas, this week I am baking a Christmas cake. Over the last few years I have made a variety of different cake recipes , traditional fruit , chocolate fruit, so this year I have gone for a boil and bake fruit cake, sort of a combination of the two. This recipe is based on one I came across in Good Housekeeping magazine and is very easy, the result appears to be quite impressive but only time will tell.
- 175g butter
- 500g mixed luxury dried fruit
- 100g ready to eat prunes - chopped
- 100g glace cherries - roughly chopped
- 100g Cranberries / Stem ginger (your choice)
- Finely grated zest of a lemon ( unwaxed)
- 150ml amaretto
- 175g dark brown muscovado sugar
- 200g self raising flour
- 1tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 3 eggs beaten
8inch cake tin, loose bottomed - greased and lined on base and sides
Preheat your oven to 140C. Place all you dried fruit in a large pan with the lemon zest and amaretto, bring to the boil and allow to simmer for approx 5 minutes. Then add the butter and sugar and allow to melt and stir to ensure well incorporated and the sugar has melted.
Take the pan off the heat and allow to cool slightly before adding the other ingredients and spices, stir to mix well and pour into the prepared cake tin. Bake for approx 1-45 to 2 hours, until a skewer inserted comes out clean. Once baked leave to cool in the tin, once completely cool, wrap and store in an airtight in, feeding at weekly / fortnightly intervals until Christmas.