Christmas cake
MAKES A 23CM ROUND TIN + 1 LARGE LOAF
Here’s what I like about this cake – it doesn’t have to be cooked too far ahead to still attain that gorgeous sticky richness that a decent Christmas cake ought to have. This is good news for all of you who, like me, are always a bit last-minute with festive preparations. Plus, it makes enough for an extra loaf that can be cut into large pieces as gifts.
350g butter
300g brown sugar
5 medium eggs
1 cup almonds or pistachios, chopped
250g dried fruit, roughly chopped (I use a mix of prunes, figs, cranberries and apricots)
750g dried fruit mix
½ cup currants
¼ cup crystallised
ginger, chopped
Zest and juice os
1 orange and 1 lemon
¼ cup brandy
100g ground almonds
½ tsp baking powder
250g gluten-free flour, plus extra if needed
1 Preheat oven to 160oC.
Grease the bottom and sides of a 23cm round tin and a loaf tin. Line the bottoms with baking paper, then for the sides line each with a triple layer of baking paper. This will prevent too much discolouration.
2 In a large bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time, beating between each. Mix in all of the remaining ingredients, except the baking powder and flour which should be folded in last. Ensure there are no pockets of flour or almonds but try not to overmix. Leave to sit for 5 minutes, then check the batter’s consistency – it ought to fall off a spoon with ease but not be runny. If it’s too wet, add some more flour, perhaps 1-2 heaped tablespoons.
3 Scrape the batter into your prepared tins, smoothing over the tops. Cook for 1 hour, then reduce oven to 140oC and cook for a further 11/ 2 hours or until a skewer inserted comes out with a few crumbs attached. Leave to cool completely before removing from tins. Wrap your Christmas cakes in paper and foil to keep fresh until needed.