Rich with dried fruit, warming spice and juicy cherries, this easy Christmas cake gets a delicious shortcut from good-quality mincemeat.
Perfect for making ahead, it's every bit as festive as a traditional fruit cake.
Heat the oven to 160°C/140°C fan/gas 3. Grease a 20cm (8in) deep loose bottom, high sided cake tin. Line the base with baking paper and line the sides with a double thickness of baking paper, allowing it to stand a little above the rim of the tin.
Sift the flour, baking powder, salt and spice into a large mixing bowl (or the large bowl of a stand mixer). Add the ground almonds, softened butter, sugar and eggs and beat with an electric hand mixer (or stand mixer) until smooth and well combined. Fold through the mincemeat, dried fruit, glacé cherries, stem ginger and flaked almonds.
Spoon the mixture into the prepared cake tin and level the surface with the back of the spoon.
Cut a 2.5cm (1in) hole in the centre of a sheet of foil. Cover the cake loosely with the foil, making sure the hole is centred over the cake. Bake on the bottom shelf for about 2 hours, or until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin on a wire cooling rack. When it’s completely cold, remove from the tin and peel away the baking paper. Wrap tightly in non-stick baking paper and foil and store in an airtight tin, feeding with rum every week if you want to. Store in a cool, dry place until ready to add marzipan and ice the cake.
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