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It’s the orange time of year and we were ready with our wish list for Christmas, of course the list would be imperfect without a Christmas cake. Today marks the sacrament of my Christmas cake for the year. The most heavenly thing I have ever cherished and it wouldn’t be Christmas without it. So now is the time to put together my Christmas cake and let it sit all the way till Christmas , letting it get more and more aromatic, and just naturally gorgeous ever since. It was during this time of the year that my gigantic pudding basin came out to make the Christmas cake batter. For the cake has to be shared with a lot numerous. It was so much enjoyable, being occupied in preparation of the cake, from chopping of the fruits and nuts, to measuring and then beating up the batter.
The cake looked rich, moist, and a zillion pieces of fruit in every bite, bursting with diverse taste of brandy, and orange, as much as I love Christmas cake I found myself lured to cut a portion and pad the space with marzipan while icing. Next year I will make two cakes !!!
The cake now has been moved to a very festive looking tin, waiting for everyday to make the cake taste better!
175g/ 6oz dried apricots,
85g/3 oz dried mango,
85g/ 3oz pineapple,
175g/ 6oz sultanas,
55 g/ 2 oz chopped stem ginger,
55 g/ 2 oz mixed peel,
finely grated rind and juice of 1 orange,
4 tbsp brandy,
175g/ oz unsalted butter,
100 g/ 3 1/2 oz light muscovado sugar,
4 eggs beaten,
2 tbsp clear honey,
175 g/ 6oz self-raising flour,
2 tsp ground all spice,
85 g/ 3 oz pecan nuts,
Place the chopped apricots, mango and pineapple in a bowl with the sultanas, stem ginger, and mixed peel. Stir in the orange rind, orange juice and brandy. Cover the bowl and leave to soak overnight.
85g/3 oz dried mango,
85g/ 3oz pineapple,
175g/ 6oz sultanas,
55 g/ 2 oz chopped stem ginger,
55 g/ 2 oz mixed peel,
finely grated rind and juice of 1 orange,
4 tbsp brandy,
175g/ oz unsalted butter,
100 g/ 3 1/2 oz light muscovado sugar,
4 eggs beaten,
2 tbsp clear honey,
175 g/ 6oz self-raising flour,
2 tsp ground all spice,
85 g/ 3 oz pecan nuts,
Preheat the oven to 170C/325F/Gas Mark 3. Grease a 23-cm/9-inch round springform cake tin and line with baking paper.
Cream together the butter and sugar until the mixture is pale and fluffy. Add the eggs to the mixture, beating well between each addition. Stir in the honey.
Sift the flour ith the allspice and fold into the mixture using a metal spoon. Add the soaked fruit and pecan nuts, stirring thoroughly to mix. Spoon the mixture into the preparted tin, spreading evenly, then make a slight dip in the center.
Place the tin in the centre of the preheated oven and bake for 1 1/2 to 2 hours, until golden brown, and firm to the touch and a skewer inserted into the center comes out clean. Leave to cool in the tin.
Turn the cake out, remove the linining paper and re-wrap in clean baking paper and foil.
Store in a cool place for at least 1 month before use.
2 Expresso yourself!:
Great Golden Cake...with Honey...Mouth Watering !
Going Great Chandni !
Superb! the ginger, sultanas and apricots just make it truly a christmas cake!...
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