Chocolate Cherry Christmas Cake
Use cherry brandy, if you like, to add more flavour.
Hands-on time 30min, plus soaking and cooling. Cooking time about 3¼hr. Cuts into about 16 slices
175g (6oz) dried sour cherries 300g (11oz) raisins 300g (11oz) sultanas 175ml (6fl oz) brandy, plus extra to feed 100g (3½oz) unsalted butter, softened, plus extra to grease 425g tin black cherries in syrup, drained (syrup reserved) 150g (5oz) dark muscovado sugar 2 medium eggs 50g (2oz) cornflour 2tbsp mixed spice 100g (3½oz) instant/quick-cook polenta 75g (3oz) ground almonds 100g (3½oz) dark chocolate, finely grated 200g (7oz) glacé cherries, chopped
1 In a medium non-metallic bowl, mix the dried cherries, raisins, sultanas and brandy. Cover and leave to soak overnight at room temperature.
2 Preheat oven to 150°C (130°C fan) mark 2. Grease base and sides of a 20.5cm (8in) round loose-bottom cake tin and line with baking parchment. Wrap a double layer of brown paper, 3cm (1¼in) higher than tin, around the outside of the tin. Secure with string.
3 In a food processor, whiz the drained cherries. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in cornflour, mixed spice and polenta, then ground almonds and chocolate.
4 Stir in soaked fruit, glacé cherries, tinned cherry purée and 4tbsp of reserved syrup (discard remaining).
5 Tip into prepared tin and smooth surface. Bake for 3¼hr or until a skewer inserted into the centre comes out clean. Set tin on a wire rack, cover with a clean tea towel and leave to cool completely.
6 Remove cake from tin (keep in parchment paper) and wrap in a couple of layers of clingfilm. Store in a cool, dark place for up to 3 months.
PER SLICE 400cals, 4g protein, 11g fat (5g saturates), 65g carbs (57g total sugars), 2g fibre
FEED YOUR CAKE After two weeks, unwrap cake, prick the top all over with a skewer and drizzle over 1tbsp brandy. Rewrap and store as before. Feed every few weeks for a stronger flavour.