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Well if you’ve left it until the last minute (or just plain forgot!) and you still need to bake a Christmas cake then fear not, I have the perfect recipe. And it’s so delicious and light I guarantee it won’t be left languishing in a tin until the New Year!

You will need: 1 8″ round cake tin (4″ deep), and some baking parchment.

Ingredients:
450g of raisins
290g of sultanas
120g of currants
190g of halved glace cherries
115g ground almonds
225g unsalted butter 
225g soft pale brown sugar
285g plain flour (sieved)
zest of 1 lemon
5 medium eggs
2 teaspoons of mixed spice
2 tablespoons of runny honey
200 ml of beer, preferably real ale.

Preheat oven to 160C (you may wish to lessen it slightly for a fan-assisted oven)
Line the base and sides of the cake tin with baking parchment.
Cream the butter and sugar together until light and fluffy.
Beat the eggs well and add them gradually to the mixture, a little at a time, using an electric whisk, if you have one.
Using a tablespoon, gently fold in the flour, lemon zest and spices.
Fold in the beer and honey and stir gently.
Add the fruit and ground almonds and stir gently.
Transfer the mixture to the cake tin and bake in the centre of a preheated oven for about 2 1/2 hours depending on your oven, it may need a little longer.
Check that it is cooked by inserting a skewer into the middle which should be clean when removed. The centre should feel firm and springy if touched.
Turn out onto a wire rack. When it has cooled, make a few holes in the top and bottom of the cake (using a skewer) and feed the cake with the Irish whiskey. Decorate however you like, I personally feel that icing and marzipan will compromise the lightness of the cake so will be adding some flaked almonds only.
Wrap the cake in foil and store in a tin until you need it.

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