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Sean Armstrong, chef and owner of Loaf Handcrafted Breads, shares his failsafe recipe for Christmas cake, along with lots of handy tips.
SEAN ARMSTRONG'S CHRISTMAS CAKE
175ml ginger beer to soak fruit - you can use brandy, orange juice or whatever you have on hand
150g unsalted butter, at room temperature
150g brown sugar
5g lemon zest
20g golden syrup/treacle
170g strong flour
1/2 tsp baking powder
5g ground cinnamon
30g mixed peel
50g glace cherries
Figs to decorate top of cake
Brazil nuts to decorate top of cake
Jam for glaze - I like plum but you can also use apricot or whatever you have in thecupboard
Soak fruit for 24 hours in ginger beer.
Preheat oven to 120C - do not use the fan bake setting.
Beat the sugar, golden syrup and butter together until creamy and pale.
Add eggs one at a time, combine.
Add fruit to mixture with lemon zest and stir to combine.
Combine flour, baking powder, cinnamon and nutmeg. Add to wet mixture, keep mixing to aminimum.
Line and grease a 17cm tin on its bottom and sides. Pour mixture into the lined and greased tin.
Cut figs in half. Dot brazil nuts and figs evenly on cake surface.
Bake for two and a half hours or until a skewer comes out clean.
Remove cake from tin and place on cooling rack. While warm glaze the cake with jam.