|
|
 Christmas Cake | Status Approved | | Name | Christmas Cake | | Category | Holidays | | Serves/Yields | 8 Servings | | Difficulty | Moderate | | Prep. Time | 15 Hours | | Cook Time | Approx. 5 Hours | | Introduction | | Christmas Cake is very popular here in England, we always eat it on Christmas Eve or Boxing day because Christmas Day is saved for the Christmas Pudding!
You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.
You will also need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin, greased and lined with silicone paper (baking parchment). Tie a band of brown paper round the outside of the tin for extra protection. | | Ingredients | | 1 lb (450 g) Currants
6 oz (175 g) Sultanas (golden raisins)
6 oz (175 g) Raisins
2 oz (50 g) Glacé Cherries , rinsed, dried and finely chopped
2 oz (50 g) Mixed Candied Peel, finely chopped
3 Tablespoons Brandy, plus extra for 'feeding'
8 oz (225 g) Plain Flour
1/2 Level Teaspoon Salt
1/4 Level Teaspoon Freshly Grated Nutmeg
1/2 Level Teaspoon Ground Allspice
8 oz (225 g) Unsalted Butter
8 oz (225 g) Soft Brown Sugar
4 Large Eggs
2 oz (50 g) Almonds , chopped (the skins can be left on)
1 level Dessert spoon ( 1 Tbsp?) Black Treacle / Molasses
Grated Zest of 1 Lemon
Grated Zest of 1 Orange
4 oz (110 g) Whole Blanched Almonds (only if you don't intend to ice the cake) | | Directions | | Step: 1 | The day after you have soaked the fruit in Brandy, pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. | | Step: 2 | Sift the flour, salt and spices into a large mixing bowl. In a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg are incorporated. When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all. | | Step: 3 | Fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. | | Step: 4 | Using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking). Bake the cake on the lowest shelf of the oven for 4 1/2-4 3/4 hours. Sometimes it can take up to 1/2-3/4 hour longer than this, but in any case don't look till at least 4 hours have passed.
| | Step: 5 | Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it. | | Menu suggestion | | Ice with Marzipan and serve alone (or with a glass of Mulled Wine for the more "festive" feeling!!) |
Time submitted: Friday, July 20. 2007 at 15:56:54 Contributed By: paulamathers
Rate It| Average score: 3 () votes: 4 |  |  |  | |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
