Mary Berry's Christmas cake
"You can make Mary Berry's sherry-infused, Victorian-style Christmas cake well ahead of the big day - in fact, the longer you leave it, the better it will taste!..."
INGREDIENTS
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175g (6 oz) raisins
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350g (12 oz) glace 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 (¼ pint) sherry, plus extra for feeding
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Finely grated zest of 2 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 tbsp 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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1½ tsp mixed spice
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About 3 tbsp apricot jam, sieved and warmed
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Icing sugar
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675g shop-bought almond paste
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Packet royal icing mix to cover 23cm/9in cake
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