Christmas cake

November 23, 2021
Desserts are the most joyful part of the Christmas dinner. So try out this super simple recipe that will win over the taste buds of all your relatives.
[anúncio]

PREPARATION TIME

155

Recipe Yield

13

LIKES

COMMENTS

It is hard to think of a simpler dessert than cake. So if you don’t have very advanced cooking skills, making Christmas cake may be the ideal solution!

Ingredients

To cook this delicious Christmas cake you will need:

  • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 150ml brandy, Sherry, whisky or rum, plus extra for feeding
  • 250g pack butter, softened
  • 200g light soft brown sugar
  • 175g plain flour
  • 100g ground almond
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 4 large eggs
  • 1 tsp vanilla extract

If you liked this recipe of Christmas cake, see also this one from vegan apple pie!

Instructions

  1. Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
  2. Bring to the boil, then lower the heat and simmer for 5 mins.
  3. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  4. Heat oven to 150C/130C fan/gas 2.
  5. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
  6. Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
  7. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  8. Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol.
  9. Leave the cake to cool completely in the tin.
  10. To store, peel off the baking parchment, then wrap well in cling film.
  11. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
  12. Don’t feed the cake for the final week to give the surface a chance to dry before icing.

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The Reciperie was created in May 2021 to meet a demand for recipes that are easy to prepare, with few ingredients and low cost, in addition to, of course, the need for a super blog with the best tips to improve your performance in kitchen.

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