Christmas Cake Recipe
This recipe for a 'Traditional Christmas Cake' is one that we have used on a number of occasions.
It produces a deliciously fragrant cake with all the lovely aromas that we associate with Christmas.
A few points before we begin
Dried Fruit
We like to use bags of mixed dried fruit which are available in most of the
major supermarkets. This saves having to buy each type of fruit individually which in turn saves a few pennies.
Black treacle
Traditionally used to give a darker colour to rich fruit cakes. We don't use it when we make our cakes, so have listed it as 'optional'.
Preparation of tin
Make sure tin size is same as stated in recipe.
Prepare tin by brushing lightly with oil. Line base and sides of tin with a layer of double thickness greaseproof paper. Then wrap a layer of double thickness brown (parcel) paper around the outside of tin, secure with string.
To prevent the base of the cake from overcooking, place 2 or 3 layers of brown paper on a baking sheet and place cake tin on top of this in oven.
Oven times
These are just a guide, start testing your cake 30 minutes before the end of cooking time. When cooked the cake should feel firm and a fine skewer
inserted in the centre should come out clean.
The following recipe will make one 7"/18cm Square cake or one 8"/20cm Round cake.
Preheat oven to 140ºC, 275ºF or Gas Mark 1.
Cooking Time 2½ to 3 Hours.
Rich Fruit Cake Recipe.
A)
750g Mixed dried fruit or 325g Raisins, 250g Sultanas, 175g Currants
150g halved Glacé cherries
50g Cut mixed peel
50g Flaked almonds
Rind of 1 small lemon finely grated, plus 1½ tablespoons of juice
Rind of 1 small orange finely grated, plus 1½ tablespoons of juice
3 Tablespoons of Brandy or 1½ tbsp Brandy and 1½ tbsp Grand Marnier
Place all ingredients in A) above into a large bowl, mix well and leave to soak overnight. This will allow the fruit to plump up producing a moister cake.
B)
275g Plain flour
2½ teaspoons of Ground mixed spice
Or
1¼ tspn of Ground cinnamon & 1¼ tspn Ground nutmeg
Sift flour and spice together into a large bowl
65g Ground almonds
200g Soft dark brown sugar
200g Soft butter
1½ tablespoons of Black treacle (Optional)
4 Medium eggs
Add remainder of ingredients in B) to bowl containing flour and spice.
Blend together with wooden spoon then beat for 2-3 minutes until smooth and glossy.
Add ingredients inA) to B) and blend together well using clean hands or a spatula.
Place mix in the prepared tin, tap gently on work surface to remove any air bubbles then level off with back of a wet tablespoon.
Cook in centre of preheated oven for time specified.
When cooked, remove cake from oven, allow it to cool in the tin.
When cool remove from tin, leaving the lining paper on to retain moisture.
Spoon over a tablespoon of alcohol (Brandy or mix or Brandy & Grand Marnier). Wrap cake in double thickness of kitchen foil and store in a container in a cool dry place.
Leave for 1 week, unwrap then spoon over another tablespoon of alcohol. Re-wrap the cake and store upside down.
Continue to add alcohol at monthly intervals until ready to finish with marzipan & icing.
Salon Glacé 2006-2010
