Monday, 15 November 2010
The Best Christmas Cake
It's less than 6 weeks until Christmas Day and right now it is time to start getting that cake done. I post this recipe up each year as it is much requested and is officially the best Christmas cake in the world.
It is a tried, tested, tweaked, tested then tweaked again recipe. It is moist, fruity, not too boozy and has added chocolate, coffee and orange that leaves Christmas cake haters new converts to this indulgent cake.
If you can handle the alcohol, ‘feed’ your cake every 2 weeks with a shot glass of brandy or whisky. A few knitting needle holes will help the booze soak into the rich concoction of fruit, sugar, cocoa, orange and coffee. Wrap it tightly in greaseproof paper and foil and keep in an airtight cake tin.
What helps too is if you make it a family affair, and my daughter doesn't need too much encouragement to get stirring, dropping the odd 'gold coin' in and of course, the ubiquitous licking of bowl and utensils. So get mucking about in the kitchen with the kids this weekend and knock up a Christmas cake to beat all Christmas cakes.
The Best Christmas Cake
200g dark muscovado sugar
100g each of raisins, currants, sultanas, dried figs and dried prunes, roughly chopped
1 espresso cup of coffee
A large splash of brandy or whisky
Tablespoon of mixed spice
Zest and juice of an orange or 2 satsuma, tangerines or clementine
1 tbsp of cocoa powder
3 large eggs
100g plain flour, sifted
150g ground almonds
Teaspoon of Bicarbonate of Soda
1 - Preheat the oven to 160C, GM3. Grease and line a 22cm spring form cake tin.
2 - Melt the butter and sugars in a large pan then add the fruit, coffee, brandy or whisky, spice and honey. Zest and juice the oranges and add along with the cocoa powder. Stir until dark, caramelised and fragrant.
3 - Beat the eggs and add to the mixture along with the flour, ground almonds, bicarbonate of soda and a pinch of salt. Fold in thoroughly until not a trace of flour is left.
4 - Pour into the prepared cake tin, top with a round of buttered baking paper and bake on the middle shelf for 1 hour 45 minutes or until a knitting needle inserted into the centre comes out clean.
An unnamed high street food provider has a version of this on their menu. Meatball marinara: hot meatballs, tomato sauce and cheese stuffed ...
It is a much used statement but I have to agree, breakfast is undoubtedly the most important meal of the day. I can't argue with my stom...
February is proving to be as miserable as it generally succeeds in being. Not only has this recession become a scary reality, we are also go...
This is a bit of a mishmash of a traditional and much loved Indian Dahl with the coconut and lime of south Indian food. I used green lentils...