A Christmas cake recipe for stir up Sunday

White Glace Christmas Cake by Rachel Green

Ingredients

10oz/275g plain flour

8oz/225g butter

8oz/225g caster sugar

4 eggs

4oz/110g Glace cherries

4oz/110g Glace Pineapple

4oz/110g Glace Apricots

4oz/110g Glace Peaches

4oz/110g Glace Pears

2oz/55g Angelica

4oz/110g Ground or chopped almonds

2oz/55g Mixed peel

Icing:

6 tbs icing sugar

A little water to mix in

Method:

• Preheat oven 150ºC/300°F/ Gas 2
• Line an 8-9 inch tin with a double thickness of greaseproof.
• Chop glace fruits.
• Cream butter and sugar together, lightly beat the eggs and add to the mixture, beating thoroughly. If the eggs show signs of curdling add a little flour.
• Fold in the flour and all dry ingredients.
• Place mixture in the prepared tin and bake for approximately 3 hours. The cake is ready when a skewer comes out clean once inserted.
• To serve: Decorate with some runny white icing and frosted bay leaves.

Rachel Green is a true countrywoman – and an expert chef

About Rachel Green

Chef, author, TV presenter, demonstrator and food campaigner Rachel Green has made a name for herself as a passionate ambassador of British produce and comes from 14 generations of Lincolnshire farmers. She is a true countrywoman and a wonderful cook.