Drambuie and orange Christmas cake recipe

Name: Drambuie and orange Christmas cake recipe
Ingredients: 75g glacé cherries, halved, washed and dried; 550g currants; 225g sultanas; 225g raisins; 150g ready-to-eat apricots, cut into pieces the same size as the cherries; 250g good-quality candied peel, chopped; 150ml Drambuie, plus extra to spike the cake; Finely grated zest of 2 large oranges and 2 large lemons; Juice of 1 large orange and 1 large lemon; 275g unsalted butter, at room temperature, plus extra for greasing; 275g plain flour; ½ tsp salt; 1 tsp baking powder; ½ tsp freshly grated nutmeg; ½ tsp mixed spice; ½ tsp ground cloves; ½ tsp ground cinnamon; 275g dark muscovado sugar; 5 medium free-range eggs, beaten; 200g walnut pieces; 1 tbsp black treacle; 1 tbsp marmalade; 6 tbsp no-peel marmalade; 4 whole glacé clementines; 3-4 glacé orange slices, cut into 4; 100g (about 30) shelled brazil nuts; 25g (about 10) shelled walnut halves

www.deliciousmagazine.co.uk

Cooking this more traditional Christmas cake recipe early allows you to give it a few more doses of Drambuie. We love a boozy bake.

View full recipe on www.deliciousmagazine.co.uk

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