St Clement's Christmas cake recipe | Sainsbury`s Magazine

Ingredients

• 2 Earl Grey tea bags (or regular)
• 600g mixed dried fruit
• 200g glacé cherries, quartered
• 75ml Cointreau or limoncello
• ¼ tsp bergamot oil for cooking* (optional)
• zest and juice of 1 medium orange
• zest and juice of 1 lemon
• 225g soft butter, plus extra to grease
• 225g light brown sugar
• 4 medium eggs
• 250g plain flour
• 1 tsp baking powder
• 2 tsp ground mixed spice
• ½ tsp ground ginger
• ¼ tsp bergamot oil* (optional)
• 100g almonds, toasted and roughly chopped
• 3-6 tbsp Cointreau, brandy or sherry