Ingredients
- Butter (200 g)
- Muscovado Sugar (200 g)
- Plain Flour (200 g)
- Eggs (beaten) (4)
- Ground Almonds (50 g)
- Sherry (100 ml)
- Candied Peel (85 g)
- Glace Cherry (85 g)
- Raisins (250 g)
- Currants (250 g)
- Pecan Nuts (100 g)
- Grated Lemon Zest (1)
- Mixed Spice (1.5 tbsp)
- Rose Water (1.5 tbsp)
- Vanilla Extract (0.5 tsp)
- Baking Powder (0.5 tsp)
Instructions
Steps
- Preheat your oven to 160°C (fan 140°C or gas mark 3). Prepare a 20 cm round, 7.5 cm deep cake tin by lining its base and sides.
- In a mixing bowl, use an electric hand mixer to beat butter and muscovado sugar together for 1-2 minutes until creamy and light in color, remembering to scrape down the bowl halfway.
- Gradually add a spoonful of plain flour, followed by the beaten eggs, alternating with the remaining flour, mixing well with a wooden spoon each time.
- Incorporate the ground almonds into the mixture.
- Pour in the sherry (the batter may appear curdled) and then add the candied peel, glace cherries, raisins, currants, pecan nuts, grated lemon zest, mixed spice, rose water, and vanilla extract. Mix thoroughly.
- Finally, stir in the baking powder until well combined.
- Transfer the batter into the prepared tin and smooth the surface, creating a slight dip in the center.
- Bake for 30 minutes, then reduce the temperature to 150°C (fan 130°C or gas mark 2) and continue baking for an additional 2 to 2¼ hours, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin, then remove it and peel off the lining paper. Once completely cooled, wrap the cake tightly in cling film and foil for storage until you are ready to decorate. This cake can be stored for several months.