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Use our nifty how-to guide to make the perfect Christmas cake this year. It really couldn't be simpler.
Grease a 20cm loose-bottomed round cake tin and line the base and sides with 2 layers of nonstick baking paper. Cut 2 circles of baking paper to fit the base and place 1 in the tin, Cut a long strip to go around the inside, about 3cm taller than the tin. Make 2-3cm cuts at regular intervals along one side. Place inside the tin, cut-edge down, so the flaps fold over the base. Top with the other circle to secure. Preheat the oven to gas 4, 180°C, fan 160°C .
Spoon the mincemeat into a large mixing bowl and stir in the cherries, orange zest, juice and sherry with a wooden spoon. Sift in the flour, baking powder and mixed spice, then stir in with the ground and chopped almonds. Stir in the beaten egg and vanilla until well combined, then pour into the prepared tin. Use the back of the spoon to level the top.
Wrap a double layer of brown parcel paper around the outside and base of the tin, coming 10cm above the top. Cut a double layer of nonstick baking paper to place over the top, cutting a 3cm hole in the centre, and rest on top of the tin, inside the parcel paper but not touching the cake mix. Bake on the lowest oven shelf for 2½hrs or until a skewer inserted in the centre comes out clean. If it doesn’t, bake for 10-15 mins longer, then test again.
Transfer to a wire rack and leave in the tin to cool completely. Remove from the tin and ‘feed’ by piercing several times with a cocktail stick and drizzling over the sherry. Serve straight away, or cover with fresh baking paper, wrap tightly in foil and place in an airtight tin. Store in a cool, dark place for up to 3 months, ‘feeding’ with sherry every fortnight with 2 tbsp more sherry.
We've made a handy shopping list so you can get everything you need to make this delicious Christmas cake. Don't forget to screenshot before you go shopping!
Makes 16 servings | Takes 3 hr 10 mins plus cooling
of the reference intake Carbohydrate 47.2g Protein 6.7g Fibre 1.9g
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