Classic Christmas Cake
"There's nothing quite like a traditional festive treat done really well!"
- Serves:
- 16
- Ready in:
Ingredients
- 150g plain flour
- 50g self-raising flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ginger
- ½ tsp ground cloves
- ½ tsp freshly grated nutmeg
- 100g ground almonds
- 4 free-range eggs, lightly beaten
For the Nut and Dried Fruit Mixture
- 100g mixed nuts, roughly chopped
- 200g raisins
- 200g Billington’s Natural Glacé Cherries, halved
- 100g glacé ginger
- 100g ready-to-eat stoned dates, roughly chopped
- 100g cut mixed peel
- 150ml apple juice
- 175g unsalted butter
- 200g Billington’s Unrefined Dark Muscovado Sugar
- 2 tbsp black treacle
- Billington’s Golden Icing Sugar, for decoration
Method
- 1
Preheat the oven to 150C/ 300F/Gas 2.
- 2
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and the butter has melted. Bring the heat and set aside.
- 3
Grease and double-line a 20cm spring form cake tin with baking parchment.
- 4
Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Then pour into the prepared tin and level out.
- 5
Bake in the oven for two hours, or until the top is both golden and a skewer comes out clean when inserted through the centre. Transfer on to a wire rack and allow to cool completely in the tin.
- 6
Once cool, remove the cake from the tin and place on to a large plate or stand.
- 7
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar. Finish with a festive ribbon tied around the middle.
Classic Christmas Cake was taken from 72 of COOK VEGETARIAN
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- 150g plain flour
- 50g self-raising flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ginger
- ½ tsp ground cloves
- ½ tsp freshly grated nutmeg
- 100g ground almonds
- 4 free-range eggs, lightly beaten
For the Nut and Dried Fruit Mixture
- 100g mixed nuts, roughly chopped
- 200g raisins
- 200g Billington’s Natural Glacé Cherries, halved
- 100g glacé ginger
- 100g ready-to-eat stoned dates, roughly chopped
- 100g cut mixed peel
- 150ml apple juice
- 175g unsalted butter
- 200g Billington’s Unrefined Dark Muscovado Sugar
- 2 tbsp black treacle
- Billington’s Golden Icing Sugar, for decoration
- 1
Preheat the oven to 150C/ 300F/Gas 2.
- 2
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and the butter has melted. Bring the heat and set aside.
- 3
Grease and double-line a 20cm spring form cake tin with baking parchment.
- 4
Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Then pour into the prepared tin and level out.
- 5
Bake in the oven for two hours, or until the top is both golden and a skewer comes out clean when inserted through the centre. Transfer on to a wire rack and allow to cool completely in the tin.
- 6
Once cool, remove the cake from the tin and place on to a large plate or stand.
- 7
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar. Finish with a festive ribbon tied around the middle.
"There's nothing quite like a traditional festive treat done really well!"
Classic Christmas Cake was taken from 72 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
