Friday, November 27, 2009
Christmas Cake Cook Up
Today is our Christmas cake cook up. We do cakes every year for ourselves and gifts. Sarah and I managed to make 4 mini cakes and one big square one for the community dinner at church. We will also make up Christmas cake boxes to put the cakes in for wee gifts. Sarah even made a sign.
Thought I'd share the great recipe:
Christmas Cake - for 20-23cm cake tin
250 grams butter-softened
250 grams sugar
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla essence
1/2 tsp lemon essence
1/2 tsp almond essence
1/2 tsp brandy essence
2 tabs golden syrup-warmed
250 grams flour
1/2 tsp salt
1 kg mixed fruit
50 grams chopped cherries
50 grams crystallized peel
50 grams chopped blanched almonds
50 grams preserved ginger
Prepare cake tin. Line with 2-3 thicknesses newspaper then greased greaseproof paper.
Stir one cup flour of the flour into the mixed fruit (plus optional dried fruit and almonds)
In a large bowl, cream the butter and sugar. Beat in the spices, essences and golden syrup.
Add eggs one at a time, beat well after each one.
Add salt, remaining flour and mixed fruit. stir thoroughly.
Spoon mixture into prepared cake tin, make a slight hollow in the centre of the top so that the cake rises evenly.
Bake at 125 degrees C for 2 1/2-3 1/2 hours or until a skewer comes out clean. Leave in the tin until cold.
If you are not going to ice the cake you can decorate with cherries, blanched almonds or Brazil nuts over the top of the cake. For a shiny look, brush over the top of the fruit with a sugary syrup, half an hour before the end of cooking time. Enjoy!