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Mulled wine Christmas cake
Serves: 14-16
Prep time: 45 minsTotal time: 
Recipe photograph by Nassima Rothacker
Mulled wine Christmas cake
Recipe by Leah Hyslop
This takes its inspiration from the flavours of mulled wine – port gives more flavour here
Serves: 14-16
Prep time: 45 minsTotal time:
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Nutritional information (per serving)
Calories
385Kcal
Fat
14gr
Saturates
6gr
Carbs
54gr
Sugars
46gr
Fibre
2.5gr
Protein
5gr
Salt
0.22gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 400g mixed dried fruit
- 1 x 125g pack Taste The Difference dried morello cherries
- 125g dried cranberries
- 50g cut mixed peel
- 300ml ruby port
- zest of 1 lemon
- zest of 1 orange
- 1/2 tsp ground cloves
- 1 heaped tsp nutmeg
- 1 ½ tbsp mixed spice
- 1 ½ tbsp cinnamon
- 100g plain flour
- 70g ground almonds
- 1 tsp baking powder
- 150g soft unsalted butter, plus extra to grease
- 170g dark soft brown sugar
- 3 large eggs
Step by step
Get ahead
The cake will keep, well-wrapped and in an airtight container, for up to 3 months.
- Put the dried fruit and mixed peel in a saucepan with the port and heat until just simmering. Remove from the heat and transfer to a large bowl; stir in the zests and all the spices. Cover and soak for at least 3 hours or overnight.
-
Preheat the oven to 140°C, fan 120°C, gas 1, grease a deep 20cm round tin with butter and line with a double layer of baking paper.
-
Sift the flour, almonds and a good pinch of salt into a very large mixing bowl. Add the butter, sugar and eggs and beat with an electric hand whisk until light and fluffy, about 3 minutes. Stir in the fruit mixture, along with its soaking liquid.
-
Spoon the mixture into the tin, level with a spoon. Bake on a low shelf for one hour, then cover with foil and cook for a further 2-2 1/2 hours, until a skewer inserted into the centre of the cake comes out clean.TipMake it gluten-free: substitute gluten-free plain flour, adding 1 teaspoon xanthan gum at the same time.