Mary Berry’s Christmas Cake | McCarthy Stone

Name: Mary Berry’s Christmas Cake | McCarthy Stone
Ingredients: For the cake; 350g/12oz currants; 225g/8oz sultanas; 225g/8oz raisins; 175g/6oz glacé cherries, rinsed, dried and quartered; 175g/6oz ready-to-eat dried apricots, snipped into pieces; 75g/3oz mixed candied peel, finely chopped; 4 tbsp brandy, plus extra brandy for 'feeding' the cake; 275g/10 oz plain flour; 1/2 tsp grated nutmeg; 3/4 tsp ground mixed spice; 400g/14oz butter, softened; 400g/14oz dark muscovado sugar; 5 free-range eggs; 65g/2 1/2 whole almonds, chopped (skins left on); 1 tbsp black treacle; 1 lemon, grated zest only; 1 orange, grated zest only; For the decoration; Whole blanched almonds; Glace cherries, rinsed, dried and halved

www.mccarthyandstone.co.uk

Mary Berry’s classic fruit cake is the perfect finish to a Christmas day feast.

View full recipe on www.mccarthyandstone.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mccarthyandstone.co.uk.

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