Christmas cake (british)
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Christmas cake (british)
  Christmas    British    Cakes  
Last updated 6/12/2012 12:44:22 AM. Recipe ID 3775. Report a problem with this recipe.
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      Title: Christmas cake (british)
 Categories: Desserts, Cakes
      Yield: 12 Servings
      2 lb Mixed dried fruit
      4 oz Glace' cherries
      4 oz Candied fruit
      3 oz Blanched almonds
     10 oz Plain flour
      1 x  Pinch salt
    1/4 ts Bicarbonate of soda
      1 ts Mixed spice
      4 x  Eggs
    1/2 ts Flavoring (vanilla, lemon)
      1 tb Blackstrap molasses
      8 oz Butter
      8 oz Soft brown sugar
      1 x  Whisky to soak fruit
    250 ml Milk (to mix)
  (Note: (1) The mixed dried fruit should be such things as seedless
  raisins and currants. (2) The 1/2 teaspoon of "flavoring" can be
  almond, or lemon, or vanilla, or a mixture of the three. (3) "Mixed
  spice" is a combination of cinnamon, allspice and mace: about 1/3 of
  each.) -- Find a 9-inch cake pan at least three inches deep; grease
  it, and line the bottom and sides with a double thickness of greased
  baking parchment. Tie folded brown paper or newspaper around the
  outside of the pan. (The paper is insulation, to keep the sides of
  the cake from scorching as it bakes.) Set oven to 320-300F: have
  folded paper to stand the pan on when baking -- place low in oven.
  Pick over the dried fruit, removing any stems, etc. Wash, drain well
  and spread over a cloth on a tray to dry. When dry, put in a bowl and
  pour a small wine-glass of spirit over it. Cover well and leave
  overnight. -- Next day, add chopped peel, blanched chopped almonds,
  and cherries minced and drained. Mix thoroughly. Sift together the
  flour, salt, soda and spice. Beat the eggs well with the molasses and
  flavoring. Put the butter into a large warmed bowl and beat until
  soft; then add the sugar and beat until light and creamy. Beat in the
  egg mixture, about a sixth of it at a time, then fold in half the
  flour mixture. Add remainder of the flour to the fruit and mix well.
  Add fruit to creamed mixture and fold in well. Put into pan and bake
  for about 3 1/2 to 4 hours or until done. If top of cake is browning
  too fast, cover with a few thicknesses of paper. Reduce the oven heat
  slightly every hour -- about 10 degrees. Test with skewer for
  doneness. Keep the paper wrapped around the cake in place until
  completely cooled, so that the cooling takes place slowly. After
  completely cooled, invert the cake, lift the baking parchment off the
  bottom, and sprinkle the cake generously with the spirit of your
  choice. Wrap well in foil, put in a sealed tin, and keep in a cool
  place (not necessarily refrigerated) . The cake benefits from
  occasional unwrappings and sprinkling with more spirit. It takes
  about 2 months to achieve maximum "mellowness".

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Recipe ID 3775 (Apr 03, 2005)

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