You know how it is, you haven’t had time to bake a Christmas cake but you don’t want a shop brought one but its far too late to make a cake. Wrong. With this easy to bake recipe this moist fruit cake will be the centerpiece of your Christmas tea spread. This cake can even be left until the day before to cook.
1 x 400g (approximately) jar luxury mincemeat
50g glace cherries, quartered
3 level teaspoons baking powder
1½ level teaspoons mixed spice
150g dark muscovado sugar
50g Brazil nuts, roughly chopped
zest of 1 small orange and 1 small lemon
18 walnut halves, 18 pecan halves, 20 whole Brazils
Mix flour, baking powder, salt and spices in a large mixing bowl.
Beat butter and sugar together
beat eggs in another bowl
Slowly add eggs and flour to the butter and egg mixture until you have a smooth batter
add all the other ingrdients and mix well
Grease a 20cm tin and line with greaeproof paper
Add the cake mix and cook in a pre heated oven (gas 3, 170) for around 2 hours
Allow to cool
Spread melted apricot jam over the cake
Add marzipan and icing if required
It really is that simple!