Are you looking for a festive cake recipe that will make your Christmas celebrations even more special? Look no further than this Bero recipe for Xmas cake. Not only is it delicious, but it’s also easy to make and perfect for sharing with loved ones. So, grab your apron and let’s get baking!
Ingredients:
- 225g Bero self-raising flour
- 225g unsalted butter
- 225g caster sugar
- 4 large eggs
- 50g glace cherries, chopped
- 50g mixed peel
- 100g sultanas
- 100g raisins
- 25g ground almonds
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 2 tbsp brandy or sherry
Instructions:
- Preheat your oven to 150°C (140°C fan)/gas mark 2.
- Grease and line an 8-inch cake tin with baking parchment.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, whisking well after each addition.
- Sift in the flour and mixed spice, then fold into the mixture until well combined.
- Add the glace cherries, mixed peel, sultanas, raisins, ground almonds, vanilla extract, and brandy or sherry. Mix well.
- Spoon the mixture into the prepared tin and smooth the surface with a spatula.
- Bake in the oven for 2-2.5 hours or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice
Calories: 450
Fat: 20g
Saturated fat: 12g
Carbohydrates: 62g
Sugar: 42g
Fiber: 2g
Protein: 5g
Sodium: 50mg
Cooking Time:
Preparation time: 30 minutes
Cooking time: 2-2.5 hours
Total time: 2.5-3 hours
Equipment:
- 8-inch cake tin
- Baking parchment
- Mixing bowl
- Electric whisk or stand mixer
- Spatula
- Skewer
- Wire rack
Serving Suggestions:
This Bero recipe for Xmas cake is perfect served with a dollop of whipped cream or a scoop of vanilla ice cream. You could also try adding some fresh berries or a drizzle of chocolate sauce for an extra special touch.
Variations:
Feeling adventurous? Try adding some chopped nuts or dried apricots to the cake mixture for added texture and flavour. You could also experiment with different spices such as cinnamon or nutmeg to give the cake a unique twist.
Substitutions:
If you don’t have any brandy or sherry, you could use orange juice or apple juice instead. You could also swap the glace cherries and mixed peel for candied ginger or dried cranberries.
Storage:
This Bero recipe for Xmas cake will keep for up to a week in an airtight container at room temperature. You can also freeze it for up to 3 months – just wrap it tightly in cling film and foil before placing in the freezer.
Tips:
- Make sure all your ingredients are at room temperature before starting.
- Don’t overmix the cake batter – this can cause it to become tough and dry.
- Use a skewer to test the cake for doneness – if it comes out clean, the cake is ready.
- Leave the cake to cool completely before slicing – this will help it to hold its shape.
Notes:
This recipe makes a large cake, so feel free to halve the ingredients if you want to make a smaller one. You can also double the recipe if you want to make a larger cake.
Frequently Asked Questions:
Can I make this cake in advance?
Yes, you can make this cake up to a week in advance – just store it in an airtight container at room temperature.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months – just wrap it tightly in cling film and foil before placing in the freezer.
Can I substitute the dried fruit?
Yes, you can substitute the dried fruit with other types such as currants, dates, or prunes.
Can I use a different type of alcohol?
Yes, you can use a different type of alcohol such as rum, whiskey, or cognac.
Personal Thoughts:
This Bero recipe for Xmas cake is one of my all-time favourites. It’s easy to make, packed full of flavour, and perfect for sharing with loved ones. I love how versatile it is – you can add your own twist to it by experimenting with different spices and dried fruit. Give it a go and I guarantee it will become a firm favourite in your household too!