Hello Readers.
So, it's the last weekend in November which in my family means that it is Christmas cake weekend. In my family we always use the same age old recipe for Christmas cake which comes from my mums family. My mum has made the Christmas cake for the family for all of my lifetime but this year it was my responsibility-No Pressure. You can soak the brandy into the fruit the night before instead of pouring it on after if you like. This cake can be stored in a cool, dry place for a long time as long as it is wrapped in greaseproof paper and tin foil. When storing brandy should be spooned into the cake for a rich taste. TIP: When preparing the cherries cut them into quarters and add them into the flour mix to coat them and DONT add them to the fruit mix. Cover the cake in marzipan and fondant icing for a traditional Christmas cake-Do this a few days before serving.
Use the table below to determine your tin size and quantities.
”=Inch
De=Dessert Spoon Full
If no
measurement is stated in the 1st column or in the box the
measurement is oz.
Round Tin
|
6”
|
7”
|
8”
|
9”
|
10”
|
11”
|
12”
|
-
|
Square Tin
|
-
|
6”
|
7”
|
8”
|
9”
|
10”
|
11”
|
12”
|
Sultanas
|
3 ½
|
5
|
6
|
9
|
12
|
15
|
1lb 4oz
|
1lb 8oz
|
Currants
|
5 ½
|
8
|
13
|
1lb 1oz
|
1lb 6oz
|
1lb 12oz
|
2lb 4oz
|
3lb 4oz
|
Raisins
|
3 ½
|
5
|
6
|
9
|
12
|
15
|
1lb 4oz
|
1lb 8oz
|
Cherries
|
1 ½
|
2
|
2 ½
|
3
|
5
|
6
|
8
|
10
|
Candied Peel or Dates
|
1
|
1
|
1 ½
|
2
|
3
|
4
|
5
|
6 ½
|
Chopped Almonds
|
1
|
1
|
1 ½
|
2
|
3
|
4
|
5
|
6 ½
|
Plain Flour
|
5
|
6
|
8
|
12
|
1lb
|
1lb 4oz
|
1lb 10oz
|
2lb
|
Salt (tsp)
|
1/8
|
1/8
|
¼
|
½
|
½
|
¾
|
1
|
1 ½
|
Nutmeg (tsp)
|
1/8
|
1/8
|
¼
|
½
|
½
|
¾
|
1
|
1 ½
|
Cinnamon (tsp)
|
¼
|
¼
|
½
|
¾
|
¾
|
1
|
1 ½
|
2
|
Butter
|
4
|
5
|
6 ½
|
9
|
13
|
15
|
1lb 8oz
|
1lb 12oz
|
Soft Dark Brown Sugar
|
4
|
5
|
6 ½
|
9
|
13
|
15
|
1lb 8oz
|
1lb 12oz
|
Lemon Rind (tsp)
|
¼
|
¼
|
½
|
½
|
¾
|
¾
|
1
|
1 ½
|
Eggs
|
2 large
|
3 med
|
3 large
|
4 large
|
6 large
|
8 med
|
12 med
|
14 med
|
Instant Coffee Powder (tsp)
|
¼
|
¼
|
½
|
½
|
¾
|
¾
|
1
|
1 ½
|
Water
|
1 De
|
1 De
|
1tbsp
|
1tbsp
|
1 ½ tbsp
|
1 ½ tbsp
|
2tbsp
|
2 ½ tbsp
|
Brandy
|
1 De
|
1 De
|
1tbsp
|
1tbsp
|
1 ½ tbsp
|
1 ½ tbsp
|
2tbsp
|
2 ½ tbsp
|
Baking Time (Hours)
|
3
|
3 ½
|
3 ¾
|
4
|
4 ½
|
5
|
5 ½
|
6
|
Grease the tins and line with 2
thicknesses of greaseproof paper.
Cut the cherries then mix them in
with the rest of the fruit, almonds and the peel or dates.
In another bowl sift the flour, salt,
nutmeg and cinnamon together.
In another bowl cream the butter and
sugar until light and fluffy.
Add the lemon rind (finely grated).
Beat in the eggs with a little of the
flour mix.
Dissolve the coffee in the water and
stir into the mixture.
Fold in half the flour, then the
fruit then the remaining flour.
Mix well.
Turn the mixture into the tin and
smooth the top a little.
Bake at 275 degrees F or 135 degrees
C (115 degrees fan).
After allotted cooking time (see
table) remove the cake and cool it in the tin for 2 hours.
Turn the cake onto a wire rack,
remove the paper then prick the top of the cake with a skewer.
Spoon the brandy over the cake.
Repeat this with the base.
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