An easy Christmas cake to make. It's topped with whole almonds which gives it a lovely look. It'll keep well in an airtight tin for at least 3 weeks.
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Makes: 1 cake
225g caster sugar
225g plain flour
1/2 small nutmeg, grated
2 teaspoons baking powder
3 eggs, beaten
A little milk if needed
60g finely chopped candied peel
100g blanched whole almonds
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the oven to 170 C / gas 3. Lightly grease and line a 20cm cake tin with baking paper.
Beat butter and sugar together in a large bowl until well mixed.
Sift the flour, nutmeg and baking powder into a separate bowl.
Add some beaten egg to the butter and sugar mixture, beating well with a wooden spoon. Continue adding some quantities of flour and egg alternately till all is used. If the mixture is too stiff, beat in a little milk. Lastly, stir in the dried fruit and candied peel.
To finish the cake, scatter almonds all over the top. Bake for 3 hours.
Leave the cake to cool before running a knife around the edge to help loosen it. Then remove from the tin and store in an airtight container.