Christmas cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin.
2. 2WhiskBeat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through.
3. 3Fold in a spoonful of the flour, then mix in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Fold in the almonds.
4. 4Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then fold in the baking powder.
5. 5Spoon mixture into the tin and smooth the top, making a slight dip in the centre.
6. 6BakeBake in the oven for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean.
7. 7RestLeave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate.
8. 8The cake will keep for several months.