Christmas Fruit Cake Recipe
By: Trine Madsen
Christmas usually means spending more time in the kitchen. It is the time, where we prepare the traditional feast and bring out our recipe books to try out new dishes. It also means giving a lot of goodies and baked stuff away – and doing a lot of baking. Which includes, ever year, baking my traditional Christmas Fruit Cake
If you pay attention to the details it will lead to a perfectly delectable treat. Normally, Christmas fruit cake should be prepared well ahead of time to set in its moistness and flavor. But if you procrastinate, it is still okay to bake it a week before Christmas.
This year I am doing it right. So today, the kitchen gave off gentle spicy scents as the Christmas cake was slowly cooked for four and a half hours. Just one hint of this aroma is enough to conjure up the delights of Christmas and the joy of giving.
Give this a try!
Delectable Christmas Fruit Cake Recipe
Ingredients:
450 grams or 1 pound of currants
175 grams or 6 ounce of sultana raisins
175 grams or 6 ounce of regular raisins
50 grams or 2 ounce of glazed cherries (optional)
50 grams or 2 ounce of mixed candied peel - chopped
3 tablespoons of brandy
225 grams or 8 ounces of plain flour
½ teaspoon of salt
¼ teaspoon of grated nutmeg
½ teaspoon of mixed spices
225 grams or 8 ounces of unsalted butter
225 grams or 8 ounce of soft brown sugar
4 large eggs
50 grams or 2 ounces of chopped almonds
1 dessert spoon of treacle
1 grated rind of lemon
1 grated rind of orange
Instructions:
The night before you plan to make the cake, marinate all the dried fruit and peels with brandy. Place these in a covered bowl and put it aside over night or for, at least, twelve hours.
Grease and line a 20 centimeter or an 8 inch round cake tin or an 18 centimeter or a 7 inch square one.
Sift the flour, salt, and spices altogether. Cream the butter and sugar altogether in a large mixing bowl until it is light and fluffy (make sure to do this thoroughly). Beat the eggs and add them gradually to the creamed mixture, making sure to beat well each time. Next, gently fold in the flour and spices. Add and stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Pour the mixture into the cake tin, spreading it out evenly.
Tie a band of brown paper around the outside part of the tin and cover its top with a double layer of greaseproof paper with a hole cut in the middle of it. Bake the cake at 140 degrees C or 275 degrees F for 4 ¼ to 4 ¾ hours. Never open the oven door to test until, at least, 4 hours have passed.
Once the cake is baked, set it aside to cool. Once it has cooled, wrap it in a layer of greaseproof paper then foil. If you want, try adding it a little brandy once every week, by poking a couple of holes with a skewer then letting few teaspoons of brandy infuse in.
The cake should now be well wrapped in greaseproof paper and foil and kept on a shelf to store in a cupboard. A week before Christmas make some marzipan to go with your Christmas fruit cake...
Author Resource:-> Explore Christmas culinary and baking tips only at http://www.merrychristmas24.com. Learn more about Christmas cakes by visiting http://www.merrychristmas24.com/recipes.aspx
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