|
|
Christmas Cake Recipes :
RICH CHRISTMAS CAKE
More of a rich Dundee than the traditional rich, moist and dense variety.
You'll need:
350g of mixed currants, raisins and sultanas.
100g. glace cherries, halved.
75g. mixed candied peel, finely chopped.
125g butter (room temperature)
125g soft brown sugar.
3 eggs
200g plain flour
1 teaspoon baking powder
a little milk if necessary
75g ground almonds
the grated zest of a lemon and of an orange
100ml whisky
100g whole, blanched almonds
Soak the mixed fruit and peel overnight in half (50ml) of the whisky.
Pre-heat the oven to gas 3 (325 degrees F, 170 degrees C)
Cream the butter and sugar together until light and airy.
Beat the eggs in a separate bowl then gradually add them to the creamed mixture, beating all the time.
Sift the flour together with the baking powder and carefully fold this into the mixture.
By now it should be a soft, dropping consistency. If it is too dry add a tiny quantity of milk.
Carefully fold in the grated almonds.
Then add the mixed fruits, peels and zest.
Using a 7" square or 8" round cake tin, lined with greased, greaseproof paper, spoon the mixture into the tin.
Use the back of a spoon to smooth it out evenly.
Decorate the top with the blanched almonds.Place them delicately .......... you don't want them to sink into the cake during baking! (If you intend to ice the cake then leave out this step)
Place the cake in the centre of the oven and bake for 2 to 2.5 hours. It will be cooked when a fine skewer, inserted into the middle, comes out clean.
Leave the cake to 'rest' in the tin for 30 minutes then remove carefully and place on a wire rack to finish cooling.
When completely cold, wrap it well in greaseproof paper and then foil before storing it in an airtight tin.
Use the remaining 50ml whisky to 'feed' the cake every few days. Make holes (not obvious!) with a darning needle, in the top of the cake and spoon a little whisky over them, allowing it to soak into the cake. Do this several times over the month leading up to Christmas
|
