Isaac & Scout’s Christmas Cake Recipe

Preheat the oven to 180°C (350°F).

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.

In a separate bowl, whisk together the self-raising flour, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the dried cranberries and mixed nuts.

Pour the batter into a greased and lined cake tin.

Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with icing sugar before serving.