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Granny’s Christmas Cake.
Makes one 8” round Christmas cake.
This is my Granny’s traditional Christmas cake recipe. We make it every year and it really fun to
decorate with the kids, if a little messy! It’s actually very easy and really improves with keeping, so
make this on stir up Sunday and then all you will have to do is feed it with brandy a few times and
you will have a really delicious Christmas cake that everyone will love!
You will need:
An 8” round tin, greased and lined with a double layer of baking parchment.
Ingredients:
8oz currants
6oz sultanas
4oz raisins
2oz cherries
2oz dried apricots
3 tbsp. brandy
6oz butter
6oz dark muscavado sugar
6oz plain flour
3 eggs
3oz ground almonds
1 tsp. mixed spice
¼ tsp. freshly grated nutmeg
Grated rind of 1 lemon
Grated rind of 1 orange
Begin this cake the night before you want to bake it. Put the currants, sultans, raisins, apricots and
cherries in a big mixing bowl, stir in the brandy, cover with a tea towel and leave to soak overnight.
When you are ready to bake the cake, pre heat the oven to 140°/gas 1.
Cream together the butter and sugar until pale in colour and very fluffy. Add the eggs, one at a time,
mixing well after each. Sift in the flour and spices then fold in the almonds, fruit and lemon and
orange rind. Mix very well until all the flour is incorporated.
Place the mixture into the prepared tin and make a hole, about 5cm across, in the middle of the
cake, almost to the bottom, this is so the cake can spread rather than rise which will keep the cake
flat on the top and make it much easier to decorate.
Cover the top of the cake with a double layer of baking parchment and place in the pre heated oven
for 3 hours. When you put the cake in the oven, don’t forget to put an ovenproof dish, filled with
water on the bottom shelf, this will create steam in the oven and help keep the cake moist.
When done, the cake should feel firm to the touch and a skewer inserted into the middle should
come out clean. Leave the cake to cool in the tin.
When the cake is completely cold, pierce the top several times with a skewer and pour in a little
extra brandy. Wrap the cake in baking parchment and then in foil. Store it somewhere cool, (under
a bed or in the top of a cupboard is good) and feed it at intervals with more brandy.
Decorate to your taste. We always use royal icing and spike it up to look like snow and then stick on
snowmen, Father Christmas, reindeer and Christmas trees!