Deck the halls with boughs of holly
Fa La La La La, La La La La
Tis the season to be Jolly
Fa La La La La, La La La La
Oh yes,it’s that time of the year again! It’s Christmas time.Lets get this festive season started with some baking. Christmas baking over the years meant lots of sugar cookies,gingerbread men,puddings,mince pies and Christmas cake of of course. The key to a good Christmas cake starts perhaps days,months or even a year in advance.It’s all about pre soaking the mixture of Raisins,Sultanas,Cranberries and the mixed Peel in some alcohol which lends a wonderful and delicious moistness to this fruit cake.Now if you are pressed for time like I was whilst baking this cake,ensure that the mixture is soaked at least 24 hours before baking the cake. A good Dark rum works great or perhaps even some Brandy,Sherry or some Orange liqueuer.I landed up using some Cuban spiced rum in my pre soak and gosh the house smells boozy!
Well here it is my recipe for a rich,moist and boozy Christmas Cake.I’ve actually followed the basics of the original recipe from Joy Of Baking and have tweaked it around a bit. This cake is a huge hit every year. Each one in the family wanted their own cake this year,with no one compromising to share at all.The possessive husband wanted it all to himself, the impatient Sister couldn’t wait to get her share,and of course there was the Bro in law who said would like two please…I also had my Mum,Mum in law and endless friends that were on the list too.And least I forget to pack some for my darling son who I plan to meet in Spain over the holidays!
So I’ve had a busy past week in my kitchen baking up these cakes for everyone….
It’s still nine sleeps to Christmas,so go ahead and soak some fruit up and bake this cake.
Merry Christmas dear readers and hope you have a wonderful time with your families and loved ones!
(Makes One 8 Inch Cake)
· 400 grams Black raisins
· 300 grams (mix of golden raisins/ mixed peel/ black currants)
· 100 grams glazed cherries (finely chopped)
.100 grams chopped walnuts (optional)
· 300 grams butter (softened)
· 200 grams brown sugar
· 300 grams all purpose flour
· 6 eggs
· 1 tsp baking powder
· 1 teaspoon cinnamon powder
· Juice of one orange
· 1 tablespoon molasses or treacle
· Pre soak the fruits in dark rum or brandy a month in advance.
· Pre heat the Oven at 150 C.
· Line a 8 inch cake tin with parchment paper at the base and around the inner rim of the cake tin. Sieve together flour, baking powder and cinnamon powder together and keep aside. In a large mixing bowl, add butter and brown sugar. Cream together till it is fluffy.
· Add in eggs, little at a time; continue whipping on high speed till it is well combined. Scrape down the sides and repeat till all the eggs are added and well combined.
· Add the orange juice.
· Fold in the mixed fruit and gently fold all the ingredients.
· Spoon the cake mixture into the prepared cake tin making sure there are no air pockets.
· Bake in preheated oven for 2 to 2 ½ Hours or until done.
· Half way through the baking cover the cake with some parchment paper to prevent burning of the cake.