Last-minute Christmas cake
Ingredients
- 1kg mixed dried cake fruit
- 200g glace cherries
- 250ml (1 cup) ruby port
- 150ml orange juice
- 45ml (3 tbsp) black treacle
- 250ml (1 cup) brandy
- 250g butter
- 250g soft brown sugar
- 5 extra-large eggs
- 350g cake flour
- 7.5ml (1 tsp) baking powder
- 10ml (2 tsp) mixed spice
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) ground ginger
- 2.5ml ( tsp) ground cloves
- 100g pecan nuts, chopped
- 100g whole peeled almonds
Method
Place the cake fruit and cherries in a large pan with the port, orange juice, treacle and half the brandy. Bring to the boil and simmer uncovered for 10 minutes, stirring occasionally. Set aside for a couple of hours to infuse.
Preheat the oven to 140C. Line the base and sides of a 23cm cake pan with baking paper. In a large mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and spices, then add the cooled fruit mixture and the nuts. Spoon into the cake tin and bake for 3-4 hours. Allow to cool for 15 minutes in the tin before turning out. Warm the remaining brandy, pour over the cake and allow to cool completely, preferably overnight, before serving.