Angela Nilsen’s Christmas Cake Recipe

Preheat the oven to 160°C (320°F) and line a 16cm round cake tin with parchment paper.

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

Beat in the eggs, one at a time, followed by the flour, ground almonds, mixed spice, and ground cinnamon.

Fold in the dried fruit, cherries, nuts, lemon zest, orange zest, and brandy until well combined.

Spoon the mixture into the prepared cake tin and smooth the top with the back of a spoon.

Bake in the preheated oven for approximately 3 hours, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.