Cherry and Almond Christmas Cake
Photo: www.goodhousekeeping.com
Ingredients
SOAKED FRUIT
- 1 1/4 cup sultanas
- 3/4 cup raisins
- 3/4 cup dried (sour) cherries, roughly chopped
- 1/2 cup dried figs, roughly chopped
- 1/2 cup chopped mixed peel
- Finely grated zest and juice 1 orange
- Finely grated zest and juice 1 lemon
- 2/3 cup Amaretto
CAKE
- 3/4 cup unsalted butter, softened, plus extra to grease
- 3/4 cup dark brown soft sugar
- 3 medium eggs, beaten
- 1/2 cup plain flour
- 1/4 cup ground almonds
- 2 tbsp. mixed spice
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 2/3 cup flaked almonds
Directions
- For the soaked fruit, mix all the ingredients in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
- Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, 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 from over-browning and becoming dry.
- For the cake, using a freestanding mixer, or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. Add flour, ground almonds and spices and beat briefly to combine. Using a large metal spoon, fold in the soaked fruit mixture (and any liquid) and flaked almonds.
- Scrape into prepared tin and level. Bake for 21/2-3hr, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
- If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 3 months