Monday, 20th November 2017
RECIPES Article
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This Month's Magazine
Enough with savouries!

Enough with savouries!

What about a tasty Chistmas cake?

This is a Christmas cake that matures if kept. You can make it weeks beforehand and if there isany left over you can also have it for New Year. You?can place the finished cake on a round cake board and either place in a fancy round tin or wrap in clear film and tie with a bow.

Ingredients

  • 350gr. raisins
  • 275f sultanas
  • 275gr.currants
  • 4 tbsp brandy or port
  • 250gr. butter, softened
  • 250gr dark muscovado sugar
  • 350gr. plain flour
  • 1?tsp baking powder
  • Pinch of salt
  • 6 eggs
  • 50gr ground almonds
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 sp grated lemon rind
  • 50g mixed peel
  • 100gr glace cherries,halved
  • 100gr.pecans,chopped
  • 125gr apricot jam
  • 2 to 3 tbsp water
  • Extra glace fruits and pecans for decoration


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Preparation:

  1. Put the raisins, sultanas and currants in a large bowl and pour in the brandy and port. Leave to soak overnight.
  2. The next day, line and grease a 23cm? 9?in) diameter cake tin. Tie a double thickness of brown paper around the outside to come about 4 cm (1½ in) higher than the cake.
  3. Pre-heat the?oven to 150C/300F/Gas.
  4. Beat the butter and sugar together until fluffy. Sift the flour, baking, powder an salt. Beat in the eggs one at a time, adding some of the flour mixture with each egg. Beat in the remaining flour and almonds.
  5. Add mixed spice, cinnamon and lemon rind.
  6. Finally mix in dried fruit and nuts.
  7. Spoon into the tin and level.
  8. Bake in the centre of the oven for about 2 and a half hours (after 1 hour, cover the cake with greaseproof paper), or until the cake is firm to the touch and a skewer in the centre comes out clean.
  9. Leave to cool in the tin for about 30 minutes.
  10. Turn out on to a wire rack and cool and then wrap in aluminum foil and store.
  11. To decorate, warm the jam and water in a saucepan, sieve and brush some over the cake. Alternatively simply warm the apricot glaze and use that instead. Arrange the glace fruits and nuts and brush on more of the glaze.
  12. Finally tie a wide ribbon around the cake.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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