In today’s instalment of This Morning , presenters Dermot O’Leary and Alison Hammond invited author, gardener and baker Nancy Birtwhistle to talk about her Christmas cake, which she shared in her book Sizzle & Drizzle The Green Edition. During the conversation, Nancy, who won the fifth series of The Great British Bake Off in 2014, revealed that Christmas cakes turn out “marvellous” if prepared weeks ahead of Christmas Day. “It’s already starting to smell a lot like Christmas in the kitchen , isn’t it?” Dermot pointed out.
Alison agreed, asking their guest: “With eight weeks to go until the big day, Nancy, you say now it’s the actual time to get all prepared for the Christmas cake, is that right?” “Without a doubt,” Nancy asserted, explaining that it can be baked now and stored until Christmas . Nancy Birtwhistle’s Christmas cake recipe One kilogram Mixed dried fruit and peel Finely grated zest and juice of one orange and one lemon 100g glace cherries (cut into thirds) Four tbsp cointreau, brandy, sherry (or 4 tbsp extra fruit juice or cold tea) 250g salted butter 250g dark brown soft sugar One tbsp golden Syrup or Black Treacle Five eggs (beaten together in a mixing jug) 250g plain flour One tsp ground mace (or two tsp ground nutmeg) One tsp mixed spice One tsp ground ginger Half tsp ground cinnamon Preheat your fan oven to 100°C and prepare nine three-inch round baking tins, greasing and lining them as needed (you can also use recycled baked bean.
