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Spiced Christmas cake
Fruit and vegetables
100g/3½oz pre-soaked
apricots
, chopped
100g/3½oz dried
pineapple
, chopped
1
lime
, zest only
1
lemon
, zest only
½
orange
, zest only
½
orange
, juice only
1
orange
, preferably with a few leaves
3-4 longish sprigs
rosemary
(5-6cm/2-2½ in lengths)
Tins, packets and jars
175g/6oz
plain flour
2 tbsp
apricot jam
Cooking ingredients
125g/4½oz
raisins
125g/4½oz
sultanas
100g/3½oz
currants
200g/7oz
glacé cherries
, halved
100g/3½oz
candied peel
, finely chopped
100g/3½oz
cashew
nuts, roughly chopped
225g/8oz golden
caster sugar
50g/1¾oz
ground almonds
1 tsp ground
cinnamon
1 tsp ground
cardamom
½ tsp ground mace or grated
nutmeg
½ tsp ground
allspice
¼ tsp ground
cloves
pinch
salt
1 tbsp
rosewater
or orange blossom water
900g/2lb
marzipan
2 tbsp
icing sugar
100g/3½oz
caster sugar
cinnamon
sticks
star anise
cloves
nutmeg
Drinks
100ml/3½fl oz white
port
or white rum
Dairy, eggs and chilled
225g/8oz
butter
4 free-range
eggs
2 free-range
egg whites
Other
few citrus leaves
few crystalised rose petals
edible gold spray or edible gold dust
Back to recipe
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