Orlando Murrin's Deluxe Christmas Cake

bourbon christmas decorate decoration delux fruit fruits glacé cherries glacé cherry indulgent pineapple pineapples stem ginger sultana sultanas walnut walnuts

N/A

Cuts into 12 slices

Source

Ingredients

4 tbsp bourbon

200g sultana

100g glacé cherry , halved

100g/4oz semi-dried pineapple , roughly chopped

2 pieces of stem ginger , finely chopped

500g crystallised fruit (including colourful ones such as orange slices, pears, figs, pineapple) roughly chopped, plus extra whole fruits to decorate

100g walnut , roughly chopped

grated zest and juice of 1 lemon

200g butter , at room temperature

200g golden caster sugar

4 large eggs , beaten

200g plain flour mixed with ½ tsp salt

Method

Preheat the oven to fan 130C/ conventional 150C/gas 2. Butter and double line a deep 20cm cake tin with greaseproof paper. Stir bourbon into the sultanas and let stand while you continue with the next step, stirring occasionally.

Put the remaining fruits and the nuts into a big bowl with the lemon juice. In another very large bowl, cream the butter with the lemon zest and sugar. Add the eggs alternately with the flour in three or four batches, then stir in the sultanas plus any liquid, and all the fruit and nut mixture.

Transfer to the tin and smooth the top, sloping it in towards the centre so it’s 2cm below the level of the sides.

Bake for about 2½ hours – it’s done when a skewer comes out with no cake mixture sticking to it. Cool in the tin for 10 minutes, turn out and let it cool fully.

Wrap the cake tightly in cling film and foil. (It will keep in a cool spot for up to 2 months.) To add even more flavour and moistness, pierce the top with a skewer and pour over 2 tbsp bourbon every few weeks.