This is where Christmas baking really gets started. The Christmas cake, the Christmas Pudding and the mincemeat are all signs that Christmas is just around the corner. Ingredients: 275 g (11 oz) currents 175 g (7 oz) sultanas 175 g (7 oz) raisins 100 g (4 oz) glacι cherries 50 g (2 oz) mixed peel 1 orange, grated rind and juice 1 lemon, grated rind and juice 3 tablespoons brandy 225 g (9 oz) plain flour ½ teaspoon nutmeg ½ teaspoon mixed spice 225 g (9 oz) butter 225 g (9 oz) muscovado sugar 4 medium eggs 50 g (2 oz) almonds 1 teaspoon black treacle You will also need a 20 cm round tin To decorate 400 g (15 oz) ready rolled marzipan 450 g (1 lb) ready rolled royal icing. PREPARATION: 1.Place the fruit in a bowl along with the juice and rind of the orange and the lemon. Add the brandy, cover and chill for at least 8 hours. 2.Preheat the oven to 140Ίc, 275Ίf. For fan assisted ovens, refer, refer to your manufactures instructions. Grease and line your cake tin. 3.Place all remaining dry ingredients in a bowl. Mix thoroughly, then fold in the soaked fruit mixture 4.Spoon the mixture into the prepared cake mixture and spread evenly with the back of a spoon. Cover the top of the tin with a loose layer of tin foil. Bake in the oven for between 4 and 4½ hours, until the cake is firm to the touch and a skewer inserted into the centre comes out clean. 5.Allow the cake to cool in the tin. When cool, remove from the tin, pierce the cake with a fine skewer and feed with a little brandy. Wrap the cake in a double layer of foil and store in a cool, dry place for up to 3 months. 6.A few days prior to serving, decorate with marzipan and royal icing. Read more: http://www.billandsheilascookbook.com/Christmas.html#ixzz1aCGR2scF Under Creative Commons License: Attribution |
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