125g candied mixed peel, chopped small
60g ground almonds
zest of one lemon
2 tsp baking powder
1 tsp vanilla extract
2 tbsp black treacle (molasses)
Grease your cake tin lightly with butter, then line your cake tin on the bottom with a piece of baking parchment or grease-proof paper cut to the right size. Then cut out a wide strip of baking parchment that will line all around the sides of the tin and also stick out over the top of the tin by a good 10cm.
Pre-heat your oven to 160C
In a very large mixing bowl soften the butter and then cream the butter and sugar together before adding in and beating the eggs one at a time. Once everything is fully mixed stir in the black treacle.
Then sift in the flour and stir in the ground almonds. Add the milk, vanilla extract and stir in the dried fruit, candied peel and lemon zest.
Thoroughly mix all of these cake batter ingredients together, if a little dry, add in some more milk – then put the cake mixture into the prepared tin and bake in the oven at 160C for 1 hour. After 1 hour test the cake by pushing a metal skewer into the center of the cake to see if it comes out clean and hot, it might need 30 to 40 minutes longer.
Once baked remove from the oven and leave to cool for ten minutes. After ten minutes fold down the grease-proof paper and wrap some foil over the top of the cake tin, sealing the cake. As the cake continues to cool any moisture evaporating will be trapped by the paper and foil and be returned back into the top of the cake, keeping it moist.
Once fully cool serve, decorate with some edible Christmas cake decorations, or keep in an air tight container for a few days.