Christmas countdown 1 ~ make the cake!

26 October 2007

I made my first Christmas cake last year. I was surprised at how easy it was. However, when you look at the cakes for sale in the supermarkets you have to wonder is it really worth the bother? For me the answer is yes. I know what’s gone into the cake and have the satisfaction of knowing I made it! Same with mince pies. It is most definitely less expensive to buy them, but much more rewarding to make them. If you’re going to make your cake then the time is now, so that you get a rich, delicious cake by December.

The secret is having the tools to do the job and my food processor certainly makes light work of the mixing required. The other secret is to find a recipe that works for you. Once you have it I’d say stick to it ; another use for our laminator! Laminate the recipe, so it can be wiped clean!

Jane’s Christmas cake recipe ~ also known as ~ if I can make it anyone can Christmas cake!

Ingredients

1lb (450g) currants
6oz (175g) sultanas
6oz (175g) raisins
2oz (50g) glace cherries, rinsed, dried and finely chopped
2oz (50g) mixed candied peel finely chopped
3 tablespoons of brandy, plus extra for ‘feeding’
8oz (225g) plain flour
1/2 level teaspoon salt
1/4 level teaspoon grated nutmeg
1/2 level teaspoon ground mixed spice
8oz (225g) unsalted butter
8oz (225g) soft brown sugar
4 large eggs
2oz (50g) almonds, chopped
1 level desert spoon black treacle
grated zest 1 lemon
grated zest 1 orange
You will also need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin greased and lined with baking parchment.

A tool I have also found invaluable is my set of measuring spoons to measure teaspoons, desert spoons etc. Definately worth buying.

You need to begin the night before you want to bake it.
Place all the dried fruit and mixed peel in to a large mixing bowl and add the brandy. Mix thoroughly and then cover with a clean tea towel and leave to stand for at least 12 hours so that the fruit absorbs the brandy.

Next day pre heat the oven to gas mark 1, 275 F, 140 C. Then measure all the other ingredients.
Warm the treacle gently in a saucepan of boiling water to make it easier to measure.
Begin by sifting the flour, salt and spices into a large mixing bowl. Lift the sieve up high to give the flour a good airing.
In another mixing bowl or food processor mix together the butter and sugar until light and creamy.
Beat the eggs in a separate bowl and then add about a tablespoon at a time to the butter and sugar mixture. Keep your whisk or food processor running all the time until the egg is fully incorporated in to the mixture.
When all the egg has been added fold in the flour and spices. Use gentle folding movements trying not to knock the air out of the mixture.
Now fold in the fruit, peel, chopped nuts and treacle. Finally fold in the lemon and orange zest.
Use a large spoon to place the mixture in to the baking tin. Spread it out evenly with the back of the spoon.
Cover the top of the cake with a double square of baking parchment with a 50p size hole cut in the centre.
Bake on the lowest shelf of the oven for 4 1/2 to 4 3/4 hours. It may take up to an hour longer, but don’t look until at least 4 hours have passed.
Cool in the tin for 30 minutes before removing it to a wire rack to finish cooling.
When cool feed the cake by placing small holes in it using a small skewer or cocktail stick and pouring over a few teaspoons of brandy.
Wrap in baking parchment and tie with string and then either wrap in foil or place in an air tight cake tin.
Over the next few weeks feed the cake with more brandy each week.
Finally, come Christmas you can decorate with marzipan and icing - I have not yet dared to do this or just enjoy the cake as it is!