Carefree Christmas Cake
Ingredients
- sultanas - raisins - pitted dates - dried, chopped apricots - chopped glacé cherries - juice and zest of 1 large orange - apricot brandy - butter, softened, plus extra for greasing - dark brown soft sugar - large eggs, beaten - plain flour, sifted - each ground sweet mixed spice, cinnamon and nutmeg - roasted hazelnuts, roughly chopped - black treacle - almond paste
Directions
1.Place sultanas, raisins, dates, apricots, cherries, orange zest and juice and apricot brandy or Grand Marnier (sherry is good) in large saucepan and stir well. Bring to the boil, remove from the heat and leave to soak for 1 hour. 2.Pre-heat the oven to 150c (gas 2). Grease and line a 9in deep spring form cake tin with baking parchment or grease proof paper and set aside. 3.Place the butter and sugar into a large bowl and beat together until soft and creamy. Gradually add the eggs, beating well between each addition - if the mixture begins to curdle, add a little flour. 4.Add the remaining flour, spices, hazelnuts and soaked fruit with all their juices and black treacle. Use a large spoon to fold it all together. 5.Spoon the mixture into the prepared cake tin and with the back of a spatula level the top. Tie a double layer of brown paper or newspaper around the outside of the cake tin. Bake in the preheated oven for 1 hr 45 m. To test whether the cake is cooked insert a metal skewer into the centre - it should come out clean. Cool the cake in the tin on a cooling rack. 6.Remove cake from tin and leave on the parchment/grease proof paper. Wrap in foil and place in an airtight container. Store in cool, dry place until required. Cake can last up to 3 months. 7.To decorate cover with marzipan as for whiskey cake recipe.