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As-you-like-it Christmas cake

As-you-like-it Christmas cake

Rating: 5 out of 5.60 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus overnight soaking
  • Easy
  • Cuts into 10-12 slices

Use your choice of dried fruit, nuts, citrus zest and booze (or even tea) and get your cake made up to six months in advance

Nutrition: per serving
HighlightNutrientUnit
kcal681
fat24g
saturates14g
carbs112g
sugars97g
fibre3g
protein8g
low insalt0.26g
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Ingredients

Method

  • STEP 1

    Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.

  • STEP 2

    Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.

  • STEP 3

    Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.

  • STEP 4

    Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 2 ½ - 3 hrs or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

Recipe from Good Food magazine, November 2010

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Overall rating

Rating: 5 out of 5.60 ratings

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