Last-Minute Christmas Cake

Name: Last-Minute Christmas Cake
Ingredients: 575 g mixed dried fruit; 225 g sultanas; 225 g raisins; 1 lemon, juice and rind of, grated; 1 tablespoon black treacle; 150 ml port wine or 150 ml sherry wine; 125 g whole wheat flour; 125 g plain white flour; 1 teaspoon mixed spice; 1 teaspoon ground cinnamon; 225 g butter; 225 g dark brown sugar; 4 eggs; 175 g glace cherries; 25 g sliced almonds

15 ingredients

9 steps

Ingredients

575 g mixed dried fruit
225 g sultanas
225 g raisins
1 lemon, juice and rind of, grated
1 tablespoon black treacle
150 ml port wine or 150 ml sherry wine
125 g whole wheat flour
125 g plain white flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
225 g butter
225 g dark brown sugar
4 eggs
175 g glace cherries
25 g sliced almonds

Directions

1

Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
2

Remove from the heat, cover and leave to get cold.
3

Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
4

Sift the flours with the spices on to a plate.
5

Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
6

Finally stir in the cherries and almonds.
7

Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
8

Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
9

Leave to cool in the tin(s).