Christmas Fantasy ( Traditional Christmas cake recipe)

Ingredients:
500 g currants
250g golden raisins/sultanas*
250g raisins
120g mixed candied peel, finely chopped
150 glace cherries, halved
300g all purpose or plain flour
Pinch salt
2 Teaspoon ground spices (I used nutmeg, cloves, cinnamon and cake jeera)
300 g butter, slightly softened
300 g soft brown sugar
Zest of ½ lemon & Orange
6 large eggs
Baking Powder-2 teaspoon
Vanilla essence-2 teaspoon
Brandy or Dark Rum ¼ cup and more after baking ( I used black current and Marmalade jam instead of brandy)

Preparation:
In a large bowl add all the finely chopped dried fruits and peels, (this is a tough process, do not go for short cuts, take time and chop these tiny fruits into fine chops). Add in the brandy or rum and the spices powder, mix well and store in an air tight container in a dark place till the day of baking.
Heat the oven to 150°C
Line a large tray with double line parchment paper, and the outside with a double layer news paper/brown paper. (The baking process is very slow and the batter is full of fruits soaked in brandy, high temperature may char the base and sides. The paper inside and outside cover is to prevent this.)
Sift flour with the baking powder and salt and keep aside.
Cream softened butter and powdered brown sugar till fluffy, add in eggs one by one, and beat well. Add in vanilla, and mix well.
Add in the flour alternating with the dried fruits, and ix slowly till it is well incorporated.
Pour into the baking tin, level it, ensure no fruit pieces is exposed out form the mix.
Bake in a preheated oven at 150 C for 2 to 2 1/2 hours, (cover with a parchment paper after an hour), till the cake is done. This depends on the ovens; mine take 2 hours cooking time, please check with yours with the tooth pick test. The cake colour when done will be very dark golden brown.
Let the cake to cool down. Once cooled, poke with tooth pick and drizzle brandy or rum all over the cake, (repeat once in every week). Cover with a baking paper, then with a foil paper, pack in an air tight container and store in a dark cabinet. This cake, if well preserved will last for months, and tastes divine.

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