Jewelled Christmas Cake

A fabulous Christmas cake that is both delicious and a beautiful additional to the dinner table.

Jewelled Christ Cake

Jewelled Christ Cake

Makes 20 slices
Time 3 hours 45 mins
408 calories per slice
16g fat of which 6.7g is saturated

Unsalted butter 225g (8oz), at room temperature
Soft dark brown sugar 225g (8oz)
Orange and lemon 1 of each, finely grated rind
Eggs 4 large, beaten
Plain flour 225g (8oz)
Ground almonds 110g (4oz)
Sultanas 350g (12oz)
Soft pitted prunes and apricots 110g (4oz) of each, chopped
Raisins 375g (12oz)
Glacé cherries 275g (10oz), halved
Mixed cut peel 75g (3oz)
Glacé pineapple rings, halved glacé cherries, walnut halves, blanched almonds and angelica leaves to decorate

1 Grease and line a 23cm (9in) round cake tin. Preheat oven to 150°C/300°F/Gas 2.

2 In a large bowl, beat butter with sugar, orange and lemon rind until light and fluffy. Gradually beat in eggs, then add flour, ground almonds, and fruits and mix well. Spoon into tin and spread evenly.

3 Decorate with pineapple, cherries, nuts and angelica.

4 Bake in centre of oven for 2 hours, then cover with foil and cook for another hour, or until a skewer comes out clean. Cool in tin until cold.

5 When cake is cold, carefully turn cake out of tin and wrap in cling-film and foil. Allow to mature for a couple of weeks before eating. Store in a well ventilated cupboard. It should keep for 6 weeks.

Recipe taken from Dairy Diary 2009.

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