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.


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