Classic Christmas Cake

Serves: 16

Cost Cutting Freezes Well

Know your nutrients

Calories

397 -

Fat

17.2g -

Saturates

6.9g -

Sugars

40.6g -

Salt

0.19g -

Protein

6.3g -

Carbs

55.1g -

Fibre

2.9g -

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"There's nothing quite like a traditional festive treat done really well!"

Ingredients
Method

Ingredients:

150g plain flour
50g self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
½ tsp ginger
½ tsp ground cloves
½ tsp freshly grated nutmeg
100g ground almonds
4 free-range eggs, lightly beaten

For the Nut and Dried Fruit Mixture:

100g mixed nuts, roughly chopped
200g raisins
200g Billington’s Natural Glacé Cherries, halved
100g glacé ginger
100g ready-to-eat stoned dates, roughly chopped
100g cut mixed peel
150ml apple juice
175g unsalted butter
200g Billington’s Unrefined Dark Muscovado Sugar
2 tbsp black treacle
Billington’s Golden Icing Sugar, for decoration

method:

Preheat the oven to 150C/ 300F/Gas 2.
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and the butter has melted. Bring the heat and set aside.
Grease and double-line a 20cm spring form cake tin with baking parchment.
Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Then pour into the prepared tin and level out.
Bake in the oven for two hours, or until the top is both golden and a skewer comes out clean when inserted through the centre. Transfer on to a wire rack and allow to cool completely in the tin.
Once cool, remove the cake from the tin and place on to a large plate or stand.
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar. Finish with a festive ribbon tied around the middle.

Print Recipe www.billingtons.co.uk