Christmas cake

Preheat your oven to a gentle 160°C (fan 140°C/gas mark 3). Prepare a 20 cm round cake tin with 7.5 cm depth by lining the base and sides with parchment paper to prevent sticking. Using an electric hand mixer, beat the butter and muscovado sugar together for 1-2 minutes until the mixture is luxuriously creamy and pale, stopping to scrape down the sides of the bowl halfway through to ensure even mixing. Add a spoonful of plain flour to the creamed mixture and stir gently to combine. Then, alternate folding in the beaten eggs and remaining flour in quarters, mixing well each time with a wooden spoon to maintain a smooth batter. Stir in the ground almonds to add a subtle nutty texture. Pour in the sherry; although the mixture may look slightly curdled at this point, this is normal and nothing to worry about. Next, fold in the colorful candied peel, glace cherries, plump raisins, currants, crunchy pecan nuts, fresh lemon zest, mixed spice, fragrant rosewater, and vanilla extract. Beat everything together thoroughly to distribute all ingredients evenly. Finally, stir in the baking powder to provide a light lift during baking. Transfer the rich, fruity mixture into your prepared cake tin, smoothing the top with the back of a spoon and gently creating a slight dip in the center to help the cake bake evenly. Bake initially for 30 minutes at 160°C, then lower the oven temperature to 150°C (fan 130°C/gas mark 2) and bake for a further 2 to 2¼ hours. Check for doneness by inserting a skewer in the center; it should come out clean. Once baked, allow the cake to cool completely in the tin before carefully removing it and peeling off the lining paper. Wrap the cooled cake tightly in cling film, then in foil – this helps the cake mature and keeps it moist. Store the cake in a cool, dry place and allow it to mature for several weeks or months if possible, as the flavors develop beautifully over time. This cake is ideal for decorating with marzipan and icing as a festive showstopper! *Tip:* If you notice the cake browning too quickly during the long bake, cover the top loosely with foil to prevent over-browning.