Sunday, 4 November 2012

Sunday Sweets #5 Moist Boozy Christmas Cake


I have been making Christmas cakes for a few years now and absolutely swear by the Delia Christmas Cake recipe, it honestly does make the most amazing fruit cake, I even used it to make my wedding cake last year.

Ingredients
450g currants
175g sultanas
175g raisins
50g glace cherries, rinsed, dried and finely chopped
50g mixed candied peel, finely chopped
3 tablespoons brandy plus extra for feeding
225g plain flour
1/2 level tspn salt
1/4 level tspn freshly grated nutmeg
1/2 level tspn ground mixed spice
225g unsalted butter
225g soft brown sugar
4 large eggs
50g almonds, chopped
1 level desertspoon black treacle
grated zest 1 lemon
grated zest 1 orange

Method
  • The evening before you want to bake weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit to absorb the brandy for 12 hours. 

  • Next day preheat the oven to 140C / Fan 120C / Gas 1 
  • Greast and line an 8 inch cake tin and tie a strip of brown paper around the tin for extra protection
  • In a large mixing bowl, whisk the butter & sugar together until it's light, pale & fluffy
  • Beat the eggs and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated
  • Sift the flour, salt & spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Fold in the flour & spices, using gentle, folding movements and not beating at all
  • Fold in the fruit, peel, chopped nuts & treacle & finally the grated lemon & orange zests. 
 

  • Transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon. Cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre
  • Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. 



  • Cool the cake for 30 minutes in the tin, before removing it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. Feed it at odd intervals until you need to ice it.


I will be icing the cakes a week or so before Christmas so check back if you want icing tips & decoration ideas!


7 comments:

  1. I'm not a fan of fruitcake usually but this looks good! I'm going to give this a go to save for xmas day I think! x

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  2. This is the same recipe that my mum has been using forever and it.is.amaziiiiiing. Always a winner in our house on Christmas night - normally with a glass of Baileys! :D

    Lauren
    alittlelessoflauren.blogspot.com

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  3. Our house stinks of christmas cake at the minute - my dad is obsessed. Your version look amazing!
    Sophie
    x

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  4. Sarah. Can you come and live with me and be my own personal baker? I'll be your candlestick maker! Alas I don't know how to make them but I can learn!

    xx

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  5. I use this recipe too! But I make small square ones to ice as cute little presents :)
    The Life of Emily-Alice

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  6. This looks so good, it reminds me of when me and my dad used to make Christmas cake together when I was a kid! xx

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  7. Being on a cambridge diet, I could polish this off right now. This look so yummy. I love moist cakes!
    liloo/@tsunimee xx

    ReplyDelete

I love comments, thank you for making me smile xx

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