Two-Fruit Christmas Cake recipe

By Katrina Doran.

Ooh! It's really getting Chrismassy when you start thinking of baking a Christmas cake and well seasoned bakers will know that the secret to the perfect Christmas cake is to start early, approximately four weeks before Christmas Day.

Preparation is key so buy all your ingredients in freshly - no bunging in the remnants of a bag of sultanas and old container of cinnamon that have been in residence in your kitchen for months (if not since last year!! eek!). Chuck it out and stock up on nice plump fruit, fresh spice and fresh flour to ensure your Christmas cake is freshly fabulous!

To kick-off your festive baking here is a simple yet delicious Two-Fruit Christmas Cake recipe by Neill's Flour.

Two-Fruit Christmas Cake recipe

Ingredients
225g/8oz Neill's plain flour (sieved)
680g/1½lb sultanas
450g/1lb glace cherries - red, green and yellow
1 tsp baking powder
Pinch of salt
225g/8oz butter
225g/8oz soft brown sugar
4 eggs - size 2
Rind of ½ lemon
30g/1oz sliced whole almonds
55g/2oz ground almonds
1 tsp mixed spice
1 tsp cinnamon
A little milk

Method
Clean the sultanas by washing and drying well. Wash and chop the cherries in half and dry well.
Add chopped cherries to 75g of the flour (keep separate)
Cream butter and soft brown sugar together until light and fluffy
Add lightly beaten egg, almonds and remaining flour plus baking powder and salt.
Add lemon rind, mixed spice, sultanas and the cherries. Use a little milk to adjust consistency
Transfer mixture to a well-lined 9 inch cake tin and bake at 180°C/350°F for a half hour
Reduce to 150°C/300°F until cooked, approximately 1 - 1½ hours

Decorate closer to Christmas with marzipan and royal icing and a flourish of ribbons and holly for extra festive delight. For further baking recipes and tips visit www.neillsflour.co.uk .