Last-Minute Christmas Cake

"Every year I tell my family I'm going to buy a Christmas cake and every year they twist my arm up my back and I end up making this last-minute Christmas cake. I find it a little crumbly but with trad. decoration it can look great and it tastes just fine....."
 
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Ready In:
3hrs
Ingredients:
15
Serves:
12-14
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ingredients

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directions

  • Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
  • Remove from the heat, cover and leave to get cold.
  • Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
  • Sift the flours with the spices on to a plate.
  • Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
  • Finally stir in the cherries and almonds.
  • Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
  • Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
  • Leave to cool in the tin(s).

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RECIPE SUBMITTED BY

I live and work in London, I'm from Bonnie Scotland tho'. My man's a Londoner and I suppose our two children are more London than anything else. I love fishy cookbooks, Rick Stein's an obvious favourite.
 
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