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  • Recipes
  • Traditional Christmas Fruit Cake

Traditional Christmas Fruit Cake

Traditional Christmas Fruit Cake

By Morrisons
Published on 23 June 2021
Packed with juicy raisins, cherries, nuts and much more, every spoon of our delicious Christmas fruit cake is full of festive flavour.
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Time and servings

3 hrs 30 minsTotal time
8Servings
30 minsPrep time
3 hrsCooking time

Ingredients

  • 100 ml of sherry
  • 250 g of currants
  • 200 g of dark muscovado sugar
  • 250 g of raisins
  • 85 g of glacé cherries, chopped
  • 200 g of butter, softened
  • 85 g of mixed peel
  • 4 eggs, beaten
  • 0.5 tsp of baking powder
  • 1 sheet of baking parchment
  • 100 g of pecan nuts, broken into pieces
  • 1.5 tsp of orange juice
  • 0.5 tsp of mixed spice
  • 0.5 tsp of ground cinnamon
  • 0.5 tsp of vanilla extract
  • 50 g of ground almonds
  • 1 lemon, finely grated zest only
  • 200 g of plain flour

Method

  1. Step 1

    Preheat the oven to 160°C/325°F/Gas 3. Line the base and sides of a 20cm round, 7½cm deep cake tin with baking parchment. Beat the butter and sugar with an electric mixer for 1-2 minutes until pale and creamy. Stir in a spoonful of flour, then the beaten egg and the rest of the flour alternately, a quarter at a time, beating well. Stir in the baking powder and almonds.
  2. Step 2

    Mix in the sherry, then add the mixed peel, cherries, raisins, currants, nuts, orange juice, lemon zest, spices and vanilla. Stir well.
  3. Step 3

    Spoon into the tin and smooth the top, making a slight dip in the centre. Bake for 30-45 minutes, then lower the oven temperature to 150°C/300°F/Gas 2 and bake for a further 2-2¼ hours, until a skewer inserted into the middle comes out clean. Leave to cool in the tin, then remove and peel off the lining paper. When completely cold, wrap in clingfilm and foil to store until ready to decorate. The cake will keep for several months.