Ingredients

  • For the nut and dried fruit mixture:
  • 100g mixed nuts, roughly chopped
  • 200g raisins
  • 200g Billington's natural glacé cherries, halved
  • 100g glacé ginger
  • 100g ready to eat stoned dates, roughly chopped
  • 100g cut mixed peel
  • 150ml apple juice
  • 175g unsalted butter
  • 200g Billington's unrefined dark muscavado sugar
  • 2 tablespoons black treacle
  • For the cake mixture:
  • 150g plain flour
  • 50g self raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 100g ground almonds
  • 4 medium eggs, lightly beaten

Method

  1. 1

    Preheat the oven to 150°C, fan 130°C, gas mark 2.

  2. 2

    For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted.

  3. 3

    Bring to the boil, then remove from the heat and set aside.

  4. 4

    In a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.

  5. 5

    Bake in the oven for 2 hours, or until the top is golden, springy to the touch and a skewer comes out clean when inserted through the centre (if necessary cook for a further 10-15 minutes).

  6. 6

    Transfer onto a wire cooling rack and allow to cool completely in the tin.

  7. 7

    Once cool, remove the cake from the tin and place onto a large plate or cake stand.

  8. 8

    To decorate, place a star-shaped stencil (or Christmas shape of your choice) over the centre of the top of the cake, and dust with icing sugar.

  9. 9

    Carefully lift the stencil off the cake, and fix a ribbon around the outside to serve.

  10. 10

    Cook's tip: This cake can be made in advance and stored until ready to serve. Once cool, remove the cake from the tin and wrap in baking parchment, followed by a layer of foil. This will keep for 3 days in a cool, dry place.

  11. 11

    *All information included in this recipe has been provided by Billington's.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 14.0g 20%
  • Saturates 5.6g 28%
  • Sugars 22.1g 25%
  • Salt 0.25g 4%

% of the Reference Intakes

Back to top