Wednesday, 21 November 2012

No Fruit Christmas Cake


225g Salted Butter
4 Large Eggs
200g Light Muscovado Sugar
1 tbsp Treacle
330g Plain Flour
2 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1 1/2 tsp Ground Ginger
1/2 tsp Nutmeg
100ml Milk
Zest of 1 Orange

Pre-heat the oven to 175oC and grease your tin, I like a ring tin for this cake.
Melt the butter and set aside to cool. Whisk the eggs, sugar and treacle together in a big bowl. In a separate bowl sift the flour, baking powder, cinnamon, ginger and nutmeg together.
Stir the flour mix and the milk alternatively into the sugar and eggs, a little at a time folding gently to keep the air in. Once combined add the orange zest mix it together and add the butter gently. Pour into your tin and bake for 45-55 minutes (depending on your oven) until the cake is springy to touch and you can insert and skewer and pull it out clean.
Let the cake cool and then you can decorate with a dusting of icing sugar or a mix of orange juice and icing sugar which can be drizzled over the cake. Alternatively since this cake doesn't have any booze in it like a traditional Christmas cake you could use Cointreau and icing sugar and drizzle that instead.

Tuesday, 13 November 2012

Christmas Cake

500g Seedless Raisins
200g Currants
100g Chopped Glace Cherries
175g Mixed Peel
175g Chopped Almonds
125g Apricot Jam
6tbsp Dark Rum
1 1/2tbsp Soft Brown Sugar

One week before making the cake put all of the above ingredients into a bowl and cover, coming back to give it a stir every other day.
Oil and line a 9 inch round tin with two layers of baking parchment and wrap the outside of the tin with two layers of brown paper.
Pre heat oven to 150oC
Then you will need.
175g Butter
250g Soft Brown Sugar
4 Large Eggs
210g Plain Flour
3/4 tsp Baking Powder
Pinch of Salt
3/4 tsp Mixed Spice
3/4 tsp Nutmeg

Cream the butter and sugar together then add a little beaten egg gradually. Now add the fruit mix and give it a good stir. Sift the flour, baking powder, salt, mixed spice and nutmeg all into the mix and give it another stir until all combined. Pour into the tin and bake for 3 1/2 hours. After 2 hours cover the top with a circle of grease proof paper.
When you remove the cake from the oven pour over another two tablespoons of rum. Wrap up and let it mature for a month or two, feeding it with a tablespoon of rum now and again. Then decorate just before Christmas.