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Nutrition: per serving

  • kcal486
  • fat27g
  • saturates12g
  • carbs56g
  • sugars43g
  • fibre3g
  • protein7g
  • salt0.53g
    low
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Method

  • step 1

    Mix the sultanas and sherry and set aside for 1 hr to soak.

  • step 2

    Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.

  • step 3

    Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.

  • step 4

    Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked – if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.5 out of 5.12 ratings

emma.sanderson.nash

Delicious but as ever, insufficient real instructions. What’s with the double layer of parchment? That never gets mentioned again. Do you “wrap” the cake? Also what topping? Never mentioned. Comments say cream cheese, apricot jam and the photo has flaked almonds. Really frustrating when you’re…

bicuitbecky

A star rating of 5 out of 5.

Very nice cake. Took a little longer to cook but worth the wait.

MrsBond

A star rating of 5 out of 5.

I've made this cake several times and follow the recipe pretty much to the letter, though it does tend to get whatever alcohol we have hanging around at the time! I glaze it with apricot jam, the remaining apricots and whole almonds and my family, who aren't exactly great fruitcake fans, absolutely…

Brook348

A star rating of 5 out of 5.

Have made the cake for the last three years exactly as the recipe says. It is lighter than a traditional Christmas cake and absolutely delicious. Wouldn't be Christmas without it.

jamgeorge

Best cake I've ever made, didn't have enough sultanas so used dried prunes and raisins together, used zest of 1 orange but juice from 2 oranges and didn't bother using the lemon or the sherry. This is moist, fruity and very moorish. Also used dairy free spread in it, worked perfectly. And used 190g…

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