TO FINISH (OPTIONAL)
If you find a classic Christmas cake is a little heavy, this should suit you better. It is very, very important to drain and dry the pineapple well; if it is wet, the cake may become mouldy. If you would like to decorate the cake with almond paste and royal icing, do not decorate with almonds and cherries before baking
MAKES 1 x 23cm CAKE
Preheat the oven to 160C/fan 140C/gas 3. Grease a 23cm deep round cake tin, and line the base and sides with a double layer of greased greaseproof paper.
PREPARING AHEAD - This cake can be made now and kept in the larder, covered with foil. This freezes well for up to 2 months. Thaw at room temperature for 12 hours.
IN THE AGA - Stand a grill rack in its lowest position in the roasting tin and place the cake on top. Slide the roasting tin on to the lowest set of runners in the roasting oven, with the cold plain shelf above on the second set of runners. Bake the cake for about 30 minutes until a pale golden brown – the colour of a perfect victoria sandwich. Watch very carefully. Then transfer the roasting tin and cake to the simmering oven and cook for a further 2½ hours until a skewer comes out clean when inserted into the cake.
This recipe is taken from: Christmas Collection (Headline)