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Cake yet to be cooked - click on the window - look in and see if I've started..hehehe!
My Christmas Cake reflects my younger years and by that I mean it contains only soft ingredients and not hard 'bits' (candied peel and glace cherries) whinging on about them as I did to my long departed though dearest then frowning mother. Hence why I haven't listed any but you may adapt the recipe to your own liking. The crucial point here is the weight.
For a 9" round or an 8" square greased and lined tin - you will need a double thickness of brown paper to wrap around the tin tied with string before popping into the oven. I don't really know why; mum did - good enough reason for me!
Ingredients
7 oz Butter
5 Eggs
9 oz Plain Flour
8 oz Dark Soft Brown Sugar
1 tblsp Black Treacle
6 oz Ground Almonds (if you like 'bits' do half ground and half chopped)
1 1/4 tsp Ground Mixed spice
1 Whole Lemon Rind Grated
1 Whole Orange Rind Grated
1/2 tsp Grated Nutmeg
2lb 2 oz of a mix of Currants, Raisins & Sultanas (in the ratio of your choice - alternatively you may wish to use 7 oz of the weight as a mix of candied peel and /or glace cherries - remember though it won't be my recipe but I'm not proud and it's your tastes that are important at the end of those buds!)
2 tblsp Orange juice
2 tblsp Brandy
Optional - 1 measure of Brandy with diet coke and ice to drink before you start - well it is for Christmas!
Method
Now as you've probably read elsewhere, I advocate 'quick and easy.'
For years I've used my electric beaters and mixed the eggs, butter, sugar, treacle, sifted spiced flour and grated rind in one hit! Then folded in the dried fruit and ground almonds slowly adding the orange juice and brandy as I go, trying to consume as little of the latter as possible... hic!
You may prefer the traditional method by creaming butter,sugar and beating in each egg whilst adding flour to prevent curdling - Annie pauses for a breath - and so on and so forth but seriously do think! You'll miss that movie you wanted to watch. You know the one where the tissues are always at hand..sob! The film, which saddens you so much you slowly slither from the comfort of your sofa into the quivering crumpled heap on the floor, justifying yet another brandy and diet coke!
Cooking Time
140 degrees C - 275 degrees F - Gas Mark 1
4 hours
Skewer test the cake and when cooked turn out onto a wire rack to cool. When sufficiently cooled prick bottom of cake with a fork and pour over as many measures of Brandy you so desire. It helps preserve the cake whilst in store - it does! Truly it does!
Wrap in greaseproof paper and again in foil then store in a sweet tin or similar. When a few weeks later you open the tin, the aroma hits you on the nose. Don't drive that day - you'll get done for drinking and driving - No! I only jest!
I haven't cooked one this year so you will need to be patient and as soon as I do, I will post the photos here. Watch this space.
I will almond paste and royal ice my cake - you will love the novelty decorations. I use the same recipe for wedding cakes - and having said that I think I have a photo so hold on a mo...
Well that was a waste of precious baking and movie viewing time - can't find them!
Apologies friends and visitors - looks like I'm baking early for Christmas...you knew I wanted to, didn't you?
