Mary Berrys Christmas Cake
INGREDIENTS
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175g (6oz) raisins
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350g (12oz) cherries, rinsed, thoroughly dried and quartered
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500g (1lb 2oz) currants
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350g (12oz) sultanas
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150ml (0.25 pint) sherry/brandy, plus extra for feeding
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Finely grated zest of two oranges
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250g (9oz) butter, softened
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250g (9oz) light muscovado sugar
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4 eggs
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1 tablespoon black treacle
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75g (3oz) blanched almonds, chopped
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75g (3oz) self-raising flour
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175g (6oz) plain flour
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1.5 teaspoons mixed spice
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*To finish and decorate
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About 3 tablespoons apricot jam, sieved and warmed icing sugar
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1 recipe almond paste
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1 recipe royal icing
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Makes 1 X 23cm (9in) cake.
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Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat oven to 140C/Fan 120C/Gas Mark 1.
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Almond paste ingredients
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250g (9oz) ground almonds,
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150g (5oz) caster sugar
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150g (5oz) icing sugar, sifted
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1 egg
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1 teaspoon almond essence
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Royal icing ingredients
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Covers a 23cm (9in) cake:
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3 egg whites
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675g (1.5lb) icing sugar, sifted
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3 teaspoons lemon juice
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1.5 teaspoons glycerine – this prevents the icing from setting rock-hard. You can find it in small bottles in stores’ baking sections. Chemists sell it too.
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