Mix together all fruit. pour sherry over and leave to soak for 1 week, covered. Stir frequently until required.
Grease & line a 7 - 8 inch cake tin
Cream butter & sugar until soft & fluffy. Beat in eggs one at a time. Fold in flour, salt & ground almonds. Drain off any liquid from the fruit and mix fruit into mixture stirring until well blended. Put into prepared tin, smooth top and bake just below middle of oven for 1 hour on gas mark 3. Then cover with foil and reduce oven to gas mark 2 and cook for a further 1.5 hours until firm to touch. Leave to stand in tin until nearly cold. remove from tin, prick well and pour over liquid from dried fruit. Wrap in foil or greaseproof paper and leave to mature until a few days before christmas, then marzipan & ice
And I want to make it this year. It will be my first ever christmas cake.
Does anyone know if its large or meduim eggs I should use?
I have madethis one from Good Food Magazine for the last 8 years and it's fab - mine always takes longer to cook than the recipe states tho'. [[ http://www.bbcgoodfood.com/search.do?keywords=christmas+cake&filterItem=&filterItem=&filterItem=&fil terItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&x=49&y=16 simmer and stir christmas cake]]