Serves 18 | Cook 2 - 2½hrs
Christmas Cake
Nutrition Information Per Serving
| Calories (kcal) | 188.6 |
|---|---|
| Carbohydrate (g) | 29.4 |
| Protein | 2.6 |
| Fat (g) | 6.9 |
| Fibre (g) | 0.8 |
| Alcohol (g) | 0.2 |
You can prepare this lovely cake and enjoy every mouthful.
Ingredients
- 5ml Oil, Sunflower, Average
- 120g Treacle, Black
- 120g Margarine, Average
- 3 Serving/168g Eggs, Free Range, Medium, Average
- 150g Flour, Plain, Average
- 5g Five Spice, Powder, Sharwood's*
- 120g Sultanas, Average
- 120g Raisins, Seedless, Average
- 120g Currants, Average
- 120g Cherries, Glace, Average
- 2 Tbsp/30ml Sherry, Medium
- 1 Tbsp/6g Oranges, Peel, Raw
Method
- Grease an 18cm (7in) cake tin with the sunflower oil, line with baking parchment.
- Preheat the oven to Gas mark 2/150°C
- In a large bowl beat together the treacle and margarine. Gradually adding the eggs, pinch of salt and mixed spice. Sift the flour and add also.
- Add the dried fruits, cherries, sherry and zest and juice of one orange. Fold in gently.
- Turn the mixture into the prepared tin and level the surface, making a slight dip in the centre.
- Bake in the oven for approx 2/2.5 hours. Place a piece of greaseproof paper over the top if it becomes too brown.
- Allow to cool for 15 minutes. When cool wrap in foil or greaseproof paper and store in an airtight container.
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