About this recipe:This lovely Christmas cake is packed with fruit and flavour, yet doesn't need any aging. The cake will provide a fantastic blank canvas upon which you can get creative with Christmas cake decorations.
225g (8 oz) margarine
340g (12 oz) plain flour, sifted
225g (8 oz) caster sugar
1 teaspoon mixed spice
110g (4 oz) glace cherries, halved
110g (4 oz) mixed peel, finely chopped
225g (8 oz) raisins
225g (8 oz) currants
225g (8 oz) sultanas
110g (4 oz) blanched almonds, finely chopped
4 eggs, beaten
full fat milk, as needed
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Preheat the oven to 220 C / Gas 7. Line and grease a 25cm (10 in) cake tin.
Rub the margarine into the flour then add the sugar, spice, fruit and almonds. Pour the eggs into the mixture and add a little milk. Beat well so that the cake mixture should just be able to drop off a spoon, adding a little more milk if necessary. Pour the cake mixture into the prepared tin.
Bake in the middle of the oven for 1 hour, then reduce the heat to 120 C / Gas 1/2 for a further 2 hours until a skewer inserted into the centre comes out clean. Cool on a rack before decorating.
If you want to stop the cake from going hard around the edges, grease and line the tin as usual, the wrap two layers of brown paper around the OUTSIDE of the tin, tied with string and cook as usual, it may take a bit longer to cook but its worthwhile..... - 26 Oct 2015