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Golden Christmas Cake |
| Ingredients: 100ml dry sherry, dark rum or brandy 125g each dried papaya, pineapple, mango slices and apricots, chopped 350g sultanas 100g cut mixed peel 350g glace cherries, halved 250g butter, softened 250g light soft brown sugar 5 large eggs, beaten 250g plain flour Cheddar or Wensleydale cheese, to serve |
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| Directions: 1. Place the chosen alcohol and dried fruits, mixed peel and cherries in a large bowl, mix well, cover and leave to soak for at least 12 hours but up to 48 hours. 2. Line a 23cm/9in round tin with a double layer of greaseproof paper, then tie a thick layer of newspaper around the outside of the tin. Preheat the oven to 150C/300F/gas mark 2. 3. Cream the butter and sugar until fluffy. Beat in the egg a little at a time. Fold in the flour then stir in the fruit. 4. Transfer the mixture to the prepared tin and level the surface. Cook in the centre of the oven for 2 1/2-3 hours until risen and firm to the touch, and when a skewer inserted into the cake comes out clean. 5. Leave to cool in the tin, then turn out and wrap in greaseproof paper and then foil. Store in a cool, dry place. Serve with chunks of Cheddar or Wensleydale cheese. |
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Prep Time: 30 Cook Time: 180 Serves: 20 Calories: 402 Carbs: Fat: 12 Protein: |
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Source: Tesco |
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