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CHRISTMAS CAKE & PUDDING

Recipes that have stood the test of time – that’s what this series is all about. Expert recipe writer Debbie Major has perfected these festive favourites to ensure you get the best results

The recipe hall of fame

The ultimate Christmas cake

RECIPES: DEBBIE MAJOR. PHOTOGRAPHS: ALEX LUCK. FOOD STYLING: LOTTIE COVELL. STYLING: HANNAH WILKINSON

SERVES 14. HANDS-ON TIME 55 MIN, OVEN TIME 3 HOURS 45 MIN, PLUS OVERNIGHT SOAKING

”This cake is on the lighter side, but bursting with boozy soaked fruit (whisky is my preference). As with any rich fruitcake, it improves with age.”

MAKE AHEAD

Make the cake at least 4 weeks (and up to 3 months) ahead. Take out of the baking tin and cover with non-stick baking paper, then foil. Store in an airtight tin in a cool, dark place.

FOOD TEAM’S TIP

The cake is great on its own but if you want to marzipan and ice it, look out for next month’s issue.

• 250g currants

• 250g sultanas

• 100g ready-to-eat dried figs, cut to the same size as the sultanas

• 100g natural glacé cherries, halved

• 25g stem ginger from a jar, chopped

• 100g chopped mixed peel

• 125ml whisky, plus 3-4 tbsp for feeding

• Finely grated zest 1 large unwaxed lemon

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About Delicious Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!
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