• 285minutes
  • 427calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 200g butter , softened to room temperature

  2. 200g dark muscovado sugar

  3. 200g plain flour

  4. 4 eggs , beaten

  5. 50g ground almonds

  6. 100ml sherry , sweet or dry, whatever you have in the cupboard

  7. 85g candied peel , roughly chopped (we used Sundora)

  8. 85g glace cherries , roughly chopped

  9. 250g raisins

  10. 250g currants

  11. 100g pack pecans nuts, broken into big pieces

  12. finely grated zest 1 lemon

  13. 1 1/2 tsp mixed spice

  14. 1 1/2 tsp rosewater

  15. 1/2 tsp vanilla extract

  16. 1/2 tsp baking powder

Instructions Jump to Ingredients ↑

  1. Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.

  2. Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.

  3. Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.


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