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You can’t have Christmas dinner without the dessert staple of Christmas cake. Although there are a lot of ingredients, the recipe is simple to follow and you should be left with a classic Christmas cake that will please the whole family. Don’t forget a sprig of holly for decoration!

Ease of preparation: high


Glacé cherries, halved: 125 g
Dried apricots, chopped: 100 g
Currants: 200 g
Sultanas: 200 g
Raisins: 200 g
Candied peel, chopped: 75 g
Dried cranberries: 100 g
Sherry, brandy, rum Or brewed tea: 150 ml
Clementine (zest and juice of): 4
Unsalted butter, softened: 250 g
Light soft brown sugar: 250 g
Vanilla extract: 2 tsp
Eggs, medium: 4
Plain flour: 200 g
Mixed spice: 2 tsp
Flaked almonds: 50 g
Chopped hazelnuts: 50 g

How to prepare

1. Place the dried fruit, alcohol or tea, zest and juice into a large bowl. Mix well, cover and leave overnight
2. Heat the oven to 170°C/325°F/gas mark 3. Butter and double-line a deep cake tin with enough baking parchment to extend 3cm over the top of the tin. Wrap the outside of the tin with a few sheets of brown paper and secure with string
3. In a clean bowl, beat the butter, sugar and vanilla until creamy, then beat in the eggs, one at a time
4. Add the flour and mixed spice, soaked fruit and liquid and nuts. Mix together well
5. Transfer to the cake tin and use a spoon to make a slight dent in the centre of the surface. Bake for 90 minutes, then reduce the oven temperature to 140°C/275°F/gas mark 1
6. Loosely cover the top of the tin with foil or baking parchment and bake for another 45-60 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then remove and wrap in baking parchment
7. Store in an airtight container in a cool, dark place for up to 6 months. Every few weeks, pierce the cake with a skewer and sprinkle over a little more alcohol or tea