Per serving:
- Calories: 349
- Protein: 5g
- Total fat: 15g
- Saturates: 6g
- Carbs: 43g
- Total sugars: 37g
- Fibre: 2g
The best Christmas cake recipes - from fig and ginger to gin & tea, there's something for everyone
Bakewell-inspired cherry and almond Christmas cake recipe
This fruity, festive bake is a Christmas cake recipe you'll want to repeat year after year.
Making your own Christmas cake this year? This fruit-filled cherry and almond cake recipe is hard to beat, plus easier than you might think to prepare. The addition of amaretto gives the cake a delicious sweet, nutty flavour with a warming hit of alcohol – 'tis the season, after all!
Advertisement - Continue Reading Below
Yields:
20 serving(s)
Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Cal/Serv:
349
Ingredients
For the soaked fruit
- 300 g sultanas
- 200 g raisins
- 200 g dried (sour) cherries, roughly chopped, we used Urban Fruit
- 100 g dried figs, roughly chopped
- 100 g chopped mixed peel
- Finely grated zest and juice 1 orange
- Finely grated zest and juice 1 lemon
- 150 ml Amaretto
For the cake
- 200 g unsalted butter, softened, plus extra to grease
- 175 g dark brown soft sugar
- 3 medium eggs, beaten
- 125 g plain flour
- 50 g ground almonds
- 2 Tbsp. mixed spice
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 150 g flaked almonds
Directions
- Step 1For the soaked fruit, mix all the ingredients in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
- Step 2Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing with string - this will help prevent the sides of the cake from over-browning and becoming dry.
- Step 3For the cake, using a freestanding mixer, or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. Add flour, ground almonds and spices and beat briefly to combine. Using a large metal spoon, fold in the soaked fruit mixture (and any liquid) and flaked almonds.
- Step 4Scrape into prepared tin and level. Bake for 21/2-3hr, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
- Step 5If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 3 months
TO STORE AND FEED:
After 2 weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp Amaretto. Rewrap and store as before. If you like, feed the cake like this every 2 weeks, rewrapping carefully after each addition.
GH TIP:
Once your cake has matured, be sure to check out our advice on how to ice a Christmas cake, which includes a simple step-by-step guide and plenty of decorating advice to ensure it's a showstopper. Find all of our favourite Christmas cake recipes here.
Watch Next
Advertisement - Continue Reading Below
Ready in 20 mins, this blue cheese Christmas wreath salad recipe is a festive showstopper
48 of our favourite Christmas biscuit recipes to bake, gift or enjoy with a cuppa this festive season
This crispy roast potato recipe uses a secret ingredient for perfectly golden, crunchy spuds every time
Make our easy 4-ingredient plum brandy recipe in just 5 mins – a sweet, warming homemade Christmas gift
Advertisement - Continue Reading Below
Easy, cheesy Stilton and fig crinkle pie – perfect for cheeseboard leftovers
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
Our 6-ingredient Irish cream and white chocolate tart recipe is the easiest no-bake Christmas dessert
It’s not Christmas without a trifle – try our clementine and Prosecco recipe for a sparkling centrepiece
Advertisement - Continue Reading Below