Last-Minute Christmas Cake

Recipe by Monkey Face
READY IN: 3hrs
SERVES: 12-14




  • Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
  • Remove from the heat, cover and leave to get cold.
  • Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
  • Sift the flours with the spices on to a plate.
  • Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
  • Finally stir in the cherries and almonds.
  • Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
  • Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
  • Leave to cool in the tin(s).