Christmas fruit cake

Directions

1. Wash the currants, raisins, prunes and mixed peel, then pat dry.

2. Place in a food processor and process until finely chopped.

3. Transfer to a large, clean jar or bowl, add 115g/4 oz of the sugar, the mixed spice, rum and sherry.

4. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months – the longer it is left the better the flavor will be. 

5. Stir the fruit mixture occasionally and keep covered, adding more alcohol if you like.

6. Preheat the oven to 160ºC/325ºF/Gas mark Grease and line a 25cm/10in round cake tin with a double layer of greaseproof paper.

7. Sift the flour, set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.

8. Add the fruit mixture, then gradually stir in the flour and vanilla essence.

9. Mix well, adding 15-30ml/1-2 tbsp sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny. 

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!