Rich christmas cake
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Rich christmas cake
  Christmas    Cakes  
Last updated 6/12/2012 1:01:30 AM. Recipe ID 24795. Report a problem with this recipe.
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      Title: Rich christmas cake
 Categories: Cakes, Christmas, Ceideburg 2
      Yield: 1 Servings
 
    450 g  Sultanas
    450 g  Seedless raisins
    230 g  Currants
    230 g  Mixed peel
    230 g  Glace pineapple
    230 g  Glace apricots
      4 tb Brandy
      4 tb Sherry
    230 g  Prunes
    450 g  Buffer
    450 g  Brown sugar
     12 x  61 g eggs [Hunh? S.C.]
    450 g  Plain flour
    115 g  Rice flour
      1 ts Parisian essence [Hunh?,
           -again... S.C.]
      2 tb Ultra-strong coffee.
 
  Everyone knows that there never was Christmas cake as good as the one
  Mum makes.  Well, here it is.  With surpassing generosity, Raw
  Materials' Mum gave permission for the family recipe, used down the
  years, to appear here, its imperial measures at last converted to
  metric. [Lucky us, eh... ;-} S.C.]
  
  Clean and prepare all fruit except the prunes.  Pick over vine fruit
  and remove any stems.  Chop the larger fruit into small pieces (a
  pair of scissors does the job more easily than a knife).  Mix the
  fruits in a bowl and add brandy and sherry.  Cover tightly and leave
  overnight or longer.
  
  Prepare one deep 23 cm square cake tin (or, for one cake to keep and
  one to give, one 20 cm square tin and one 15 cm square).  Grease the
  interior of the tin(s) with butter.  Line with two layers of brown
  paper cut to fit and to project above the sides of the tin by about 5
  cm.
  
  Inside the brown paper, fit a layer of grease proof paper, projecting
  similarly.  Butter the inside of the grease proof.  Pit and chop the
  prunes.  Cream the butter and sugar well.  Add the eggs, one at a
  time, mixing each in thoroughly.  Add prunes.
  
  Sift flours together and add the butter-sugar mixture alternately
  with the fruit.  Add the essence and coffee.
  
  Put the mixture into the prepared tins(s).  Dip one hand in cold
  water and pat the surface of the cake flat.  (The thin layer of water
  keeps the surface moist for a long time and lessens the chance of the
  cake rising in the middle.) Bake in a preheated 150C oven for 1 hour,
  then reduce the heat to 135C and cook for a further 2 1/4 hours.
  
  Take the cake from the oven and fold the extra paper layers over the
  top of the cake, tin and all, while still hot in at least 4 layers of
  newspaper. Place on a rack and leave overnight.  (This process keeps
  the cake moist and prevents it cracking on top while it cools.) In
  the morning, remove from the tin, peel off the paper and store the
  cakes(s) in an airtight tin.
  
  




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Recipe ID 24795 (Apr 03, 2005)

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