Last-minute Christmas Cake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 575 g mixed dried fruit
• 225 g sultanas
• 225 g raisins
• 1 lemon, juice and rind of, grated
• 1 tablespoon black treacle
• 150 ml port wine or 150 ml sherry wine
• 125 g whole wheat flour
• 125 g plain flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 225 g butter
• 225 g dark brown sugar
• 4 eggs
• 175 g glace cherries
• 25 g sliced almonds

Recipe

• 1 put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
• 2 remove from the heat, cover and leave to get cold.
• 3 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.
• 4 sift the flours with the spices on to a plate.
• 5 cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
• 6 finally stir in the cherries and almonds.
• 7 spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
• 8 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.
• 9 leave to cool in the tin(s).