Really fruity Christmas cake
This port and orange-flavoured cake will get you in the Christmas mood. You’ll need to soak the fruit overnight, so don’t forget to factor this in.
SERVES 20
PREP 25min, plus overnight soaking, cooling and maturing COOK about 4hr
• 500g each sultanas and raisins
• 250g dried figs, roughly chopped
• 100g dried cranberries
• 200g dried apricots, roughly chopped
• Finely grated zest and juice 2 large oranges and 1 lemon
• 200ml port (or brandy), plus extra to feed
• 250g unsalted butter, softened, plus extra to grease
• 300g dark brown soft sugar
• 1tbsp black treacle
• 200g plain flour
• 1tbsp mixed spice
• 1½tsp ground cinnamon
• ¼tsp ground cloves
• 4 large eggs, beaten
• 100g blanched hazelnuts, roughly chopped 1 Put the dried fruit in a large non-metallic bowl and stir in the citrus zest and juices and port. Cover and leave to soak overnight at room temperature.
2 Preheat oven to 140°C (120°C fan) mark 1. Grease and double-line a deep 23cm round cake tin with baking parchment, making sure the paper comes at least 5cm above the top of the tin.
3 Using a handheld electric whisk, beat butter and sugar in a large bowl until light and fluffy, then the treacle.
4 In a separate bowl, sift together the flour, spices and a pinch of salt. Beat a couple of tablespoons of the flour mix into the butter bowl then gradually mix in eggs. If the mixture looks like it is curdling, beat in a little more of the flour.
Fold in remaining flour with a large metal spoon, followed by the fruit and hazelnuts.
5 Tip into the prepared tin and level with the back of a spoon. Wrap a double layer of baking parchment around the outside of the tin, securing with string – this will help prevent the sides of the cake burning. Bake for 4hr or until a skewer inserted into the centre comes out clean. Cool in the tin for 10min, then transfer to a wire rack (keep it in its baking parchment).
6 To store, wrap the cold cake in its parchment in a few layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.
7 After 2 weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp port, or brandy, if you prefer. Rewrap and store as before. Feed the cake in this way every 2 weeks, if you like, rewrapping carefully after each addition.
PER SERVING: CALS 460; FAT 15G; SAT FAT 7G; CARBS 70G