Back to 16 servings 175 g unsalted butter, 3/4 cup, chopped 210 g light brown muscavado sugar, 1 packed cup 400 g mixed dried fruit, 2 2/3 cups 200 g glacé cherries, 1 cup, roughly chopped 100 g dried cranberries, 1 cup zest and juice of 1 orange zest of 1 lemon 120 ml cherry brandy, 1/2 cup 85 g ground almonds, 1/2 cup, coarsely ground - not the type that is like flour 3 large eggs, lightly whisked 200 g plain flour, 1 2/3 cup, all-purpose 0.5 tsp baking powder 1 tsp ground mixed spice 1 tsp ground cinnamon 0.25 tsp ground allspice cherry brandy ), (1-2 tbsp per week
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1 Step 1: In a large saucepan, add the butter, sugar, mixed dried fruit, glacé cherries, cranberries, orange and lemon zest, orange juice, and all but 4 tbsp of the cherry brandy.2 Step 2: Heat on medium until the mixture comes to a gentle bubble, then reduce the heat and simmer for 10 minutes, stirring occasionally.3 Step 3: Remove the pan from the heat and leave to cool for 30 minutes.4 Step 4: Preheat the oven to 150C/300F (fan) and line a 20cm (~8 inch) spring-form round cake tin with a removable base with baking parchment. It's easier to line the sides first so they're about 2 inches above the cake tin, then cut out a circle for the base and push it in.5 Step 5: Add the ground almonds to the slightly cooled fruit mixture and mix, then stir in the eggs.6 Step 6: Add the flour, baking powder, and spices and fold together until everything is just combined.7 Step 7: Spoon the mixture into the tin and smooth flat with the back of a spoon.8 Step 8: Bake for 45 minutes, then turn down the heat to 140C/275F (fan) and cook for a further 1-1+1/2 hours, until the cake is dark brown on top and an inserted skewer comes out clean. If using a gas oven, the cake may take 15-30 minutes longer to cook. Cover the top of the cake with foil if it starts to darken too much.9 Step 9: Take it out of the oven, and whilst it's still hot, use a skewer to make about 10-12 holes all over the cake.10 Step 10: Pour the 4 tbsp cherry brandy all over the top of the cake.11 Step 11: Leave the cake to cool in the tin, then remove it and wrap it in a double layer of baking parchment and then in a double layer of foil. Place in an airtight container at room temperature.12 Step 12: Feed with 1-2 tbsp cherry brandy once a week up until a few days before you marzipan and ice the cake.getsaucepan.com/r/9d721d8b-f3bc-44d7-963e-91fd522c93bd · Original: https://www.kitchensanctuary.com/november-is-the-time-to-make-your-christmas-cake/
