Wednesday, 5 December 2012

Advent Challenge, Day 5: Traditional Christmas Cake

December 5th
So today's recipe is yet another one which is better to make early so that there is time for the flavor to enhance. Christmas Pudding, you don't get a much more festive dish than this. There are many variants  but this recipe is just for a simple one, however feel free to experiment. Not really much else to say about this one as it is quite self explanatory... I hope. So without further adieu, here is the recipe for day 5, enjoy!



Ingredients
525g of currents
225g golden rasisins
110g mixed peel
165g glaced cherries
300g all purpose flour
pinch salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
300g butter
300g soft brown sugar
zest of 1/2 lemon
6 large eggs
3 tbsp brandy (why not try making a Scottish Christmas cake by replacing the Brandy with Whiskey)

Method
1. Heat the oven to 150'C and line a 9 inch cake tin with 2 thicknesses of parchment paper.
2. In a large mixing bowl, combine the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
3. In another bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little at the time, beating well to avoid the mixture curdling. If you find it does curdle, simply add a tea spoon of flour.
4. Gently fold in the flour and the fruit into the mixture. Finally, add the brandy.
5. Spoon the mixture into the prepared cake tin and smooth the top. Tip: Make a slight dip in the center of the cake as it will level out when it rises, making it easier to ice later on.
6. Place into the oven and bake for 4 and a half hours.
7. After the 4 and a half hours, check that the cake is cooked through by inserting a skewer or a thin knife into the center, if it is remover clean the cake is cooked.
8. Leave the cake to cool in the tin for around an hour then remove the tin and leave to cool completely.
9. Once cooled, pierce some holes in the top and drizzle over some brandy, around 1-3 tbsp.  This process can be repeated every two weeks up until Christmas, a good reason to make it early.
Wrap it in parchment paper and store in an air tight container.

You can decorate as you see fit, but I will be posting a cake decorating tutorial nearer Christmas. I hope you enjoyed this one, don't forget to check back tomorrow for the tomorrows post. Until next time bros, carry on cooking.

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