Cherry Amaretto Christmas Cake

Cherry Amaretto Christmas Cake

Makes one loaf cake.

Prep 30 mins, plus fruit soaking time.

Bake time 4 hours.

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market.

This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping - time is money!

The secret is to soak the fruit thoroughly and way ahead of time, so all the booze you need is already in there - then it permeates through the whole cake as it matures.

Mature it for a month. It should keep well for about 6 months.

Cherry Amaretto Christmas Cake

Ingredients:

 450g mixed dried fruit, with or without peel as you prefer

150g glace cherries

3/4 of a tsp almond essence

75ml Amaretto liqueur

3/4 of a tsp cinnamon

130g butter, very soft

130g light brown soft sugar

130g room temp eggs, weighed in shells

130g plain flour

A handful of flaked almonds to decorate

Method:

1. Mix the almond essence into the Amaretto.

2. Add 75g of the glace cherries to the dried fruit in a glass or stoneware/ceramic bowl. Pour the Amaretto over, add the cinnamon. Stir well and cover with cling film.

Leave to stand for at least 24 hours, but the longer the better - I used to leave it 2 weeks. Stir occasionally. The fruit should feel damp and squishy.

3. Double line a 1lb loaf tin with baking parchment.

4. Preheat the oven to 100C.

5. In a large bowl, using an electric mixer, beat together the softened butter and sugar.

6. Add the eggs, beat until smooth, then gently stir in the flour until just combined.

7. Give the fruit one last stir, drain off any excess liquid, then throw it into the cake mix. Don't kill your mixer - get a disposable glove on and mix it all together by hand.

8. Get it straight into the tin and smooth over the top. Scatter the remaining cherries over the top, plus the flaked almonds. Bake for approx. 4 hours in the middle of the oven. The top should spring back when lightly pressed in the centre. If the cake starts to look darker than you would like, cover with foil.

9. Cool completely in the tin - this may take overnight, but don't wrap and store it until you are 100% certain that it's room temp in the centre. It will feel firm on top, but this will soften as it matures.

10. Wrap in a double layer of baking paper, then put into a large freezer bag or airtight tub. Store in a cool, dry place.