How To Make Angela Nilsen’s Christmas Cake
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 175g unsalted butter
- 175g dark brown sugar
- 3 large eggs
- 225g plain flour
- 50g ground almonds
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 350g mixed dried fruit
- 75g glacé cherries, halved
- 50g chopped mixed nuts
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp brandy
Instructions
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Preheat the oven to 160°C (320°F) and line a 16cm round cake tin with parchment paper.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the flour, ground almonds, mixed spice, and ground cinnamon.
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Fold in the dried fruit, cherries, nuts, lemon zest, orange zest, and brandy until well combined.
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Spoon the mixture into the prepared cake tin and smooth the top with the back of a spoon.
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Bake in the preheated oven for approximately 3 hours, or until a skewer inserted into the center comes out clean.
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Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 490kcal
- Total Fat : 22g
- Saturated Fat : 10g
- Cholesterol : 116mg
- Sodium : 20mg
- Total Carbohydrates : 67g
- Dietary Fiber : 4g
- Sugar : 43g
- Protein : 6g
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