Sunday, 14 November 2010

It's beginning to smell a lot like Christmas

Well Its time to make The Christmas cake and
I decided to use a recipe from the BBC's Food website here

Ingredients
225g/8oz plain flour
1/4 tsp Salt
1/2 tsp Mixed Spice
1/2 tsp Ground Cinnamon
200g/7oz Butter
200g/70z Dark Brown Sugar
2tbsp Black Treacle
1 tbsp Marmalade
1/4 tsp Vanilla Essence
4 Free Range Eggs (Lightly beaten)
800g Dried Mixed Fruits
100g Chopped Mixed Peel
150g/5oz Glace Cherries
100g Blanched almonds
Brandy (Optional)
You will also need to buy some string, greased proof paper
And Brown parcel Paper
1. Start by lining your cake tin.
It is important to do this properly to avoid the cake burning during its long cooking process.
Line the inside of the tin completely with the greased proof paper.
Use butter to get the paper to stick together.
Wrap brown parcel paper around the outside of the tin and tie with string.
All these added layers protect the cake from burning.
2. Preheat the oven to 150c/300F/Gas mark 2


3. Sieve The flour, salt, mixed spice and cinnamon into a bowl...Put to one side.
4. Cream the butter and the sugar into a large mixing bowl.
5. Into the sugar & butter mix in the treacle, marmalade and vanilla essence until light & fluffy.
6. Mix in gradually the beaten eggs.
7. Fold in the flour mixture and mix well either by hand or like me with your Food mixer.
8. Switch your mixer off , take the bowl adding in The dried fruits, mixed peel, cherries & almonds.


9. Turn mixture out into your greased caked tin cooking on a low heat for approx 3 hours.
After 3 hrs test every 20 Min's by inserting a clean knife into the centre of the cake.
Once the knife pulls out clean and the top of the cake is springy to touch then it is ready to take out of the oven and leave to cool.


The whole house smells divine during the cooking process...
Very Christmassy!



Once cool make a few holes with a skewer and poor over a few tbsp of brandy...Do this every week until Christmas to give added flavour.
Of course this is optional, the cake is just as delicious without alcohol.

Wrap the cake in tin foil and store in an air tight tin until you are ready to ice.



I actually made double the mixture and made mini christmas cakes baking them in ramekin dishes to give as homemade gifts.

P.S - This BBC recipe is truly scrummy and I will be using it again next year.

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