Celebrity chef Rachel Allen and Currys PC World are encouraging the nation to bake their own Christmas cakes this year. Why not try this one...

INGREDIENTS

150g sultanas
150g raisins
110g chopped dried cranberries
110g chopped candied peel
110g chopped dates
110g chopped dried apricots
50g finely chopped crystallized ginger
150ml brandy or whisky
275g butter, softened
275g light muscovado or soft light brown sugar
5 eggs
Finely grated orange rind from 1 orange
50g ground almonds
275g flour
2tsp mixed spice
For the almond paste:
450g ground almonds
450g caster sugar
1 large or 2 small eggs
2tbsp brandy or whiskey
A couple of drops of almond essence
To brush on the cake:
1 small egg white, lightly beaten
2 egg yolks

METHOD

Preheat the oven to 150C/135 fan/300F/gas mark 2. Line the base of a 23-inch non-stick cake tin and butter the sides. You can also put parchment paper around the outside of the tin to stop the cake drying out in the oven.

Place the sultanas, raisins, dried cranberries, chopped candied peel, dates, dried apricots and the crystallized ginger in a bowl. Pour on the whisky or brandy and soak for at least two hours.

Cream the butter very well. Add the sugar and beat well, and then beat in the eggs one by one. Stir in the orange zest and almonds. Sift in the flour and spices and fold in gently, followed by the fruit and any alcohol left in the bowl.

Transfer into the cake tin and bake for between two-and-a-half to three-and-a-quarter hours. A skewer inserted into the centre of the cake will come out clean when the cake is cooked.

Pour another tablespoon or two of whiskey or brandy over the the cake, as soon as it comes out of the oven. Cover the cake, still in the tin, with foil. This will keep the top of the cake soft while it’s cooling.

Once the cake has cooled, remove it from the tin and cover again in tin foil, until you’re ready to cover it with almond paste.

To make the almond paste: Preheat the oven to 220C/425F/gas mark 7. Mix the almonds and sugar together in a bowl. In another bowl, beat the eggs, add the brandy or whiskey and a couple of drops of almond essence, then add to the dry ingredients and mix to a stiff paste.

Sprinkle the worktop with icing sugar, turn out the almond paste and work lightly until smooth.

Remove all tin foil and greaseproof paper from the cake. Take about half of the paste and place it on the worktop. Roll until it is about 1cm thick.

Paint the top of the cake with lightly-beaten egg and put the cake, sticky side down, onto the paste. Cut around the edge of the cake, then turn it the right side up.

Measure the circumference and height of the cake. Roll out two long strips of almond paste (to the length of the circumference) and trim both edges to the height of the cake. Paint the cake and the paste lightly with egg white. Press the strip against the sides of the cake. Use a straight-sided glass to even the edges and smooth the join. Then place the cake on a baking tray. Roll out the remainder of the paste to approximately 5mm, and cut out star, heart, holly or Santa shapes.

Paint the cake with beaten egg yolk and stick the shapes on top and around the sides. Brush the shapes with egg yolk.

Bake the cake in the centre of a preheated oven for ten to 20 minutes until golden.

For more information, visit currys.co.uk/baking