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.

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