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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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This is the traditional English Christmas Cake. Usually the cake is baked at least a month before Christmas; This gives it time to mature. Do not worry the cake will be perfect until Christmas because the icing procedure makes the cake air proof so it does not decay. Read more . The cake will be finished within this week so I will change the photo as soon as it is ready so that you may see the decoration of the cake. Ingredients:
cake ingredients |
9 oz plain flour |
1/2 level teaspoon salt |
1 level teaspoon ground mixed spice |
12 oz raisins |
12 oz sultanas |
12 oz currants |
2 oz mixed candied peel, finely chopped |
3 oz glacé cherries, quartered |
2 oz almonds, blanched and chopped |
8 oz butter |
8 oz soft brown sugar |
4 eggs, lightly beaten |
1 1/2 level tablespoon black treacle |
2 tablespoons brandy. |
christmas cake icings |
almond paste ingredients |
12 oz. ground blanched almonds |
6 oz. castor sugar |
6 oz. icing sugar, sieved |
3 egg whites |
few drops of almond essence |
3 tablespoons apricot jam |
royal icing ingredients |
4 egg whites |
2 lb., icing sugar, sieved |
4 teaspoons lemon juice |
2 teaspoon glycerine |
Directions:
1. Directions for Cake
2. Line base and sides of an 8 inch round cake tin with a double layer of greaseproof paper, then tie a double band of brown paper, 1-inch wider than the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.
3. Stir in treacle, then flour, dried fruit, peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven 300o F for 3 hours, then reduce oven to very cool 275o F and bake for 1-1 1/2 hours, or until skewer inserted in centre come out clean.
4. Leave cake to cool in tin for 10 minutes, then turn it out on a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon bandy over. When completely cold wrap in greaseproof paper and foil, or stor in an airtight tin.
5. Before almond pasting spoon a little more brandy over the top of the cake.
6. Almond Paste Directions
7. Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, divide in three equal portions. Roll one piece on sugared board to an 8-inch circle. Roll remaining two-third to a strip the same depth as case, and long enough to go all the way round edge.
8. Spread jam on cake surface and on sides.
9. Place circle of paste on top of cake. Place stripe and brush sides and press firmly to join. Allow to dry for at least 3 days before icing.
10. Royal Icing Directions
11. Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerine. To prevent the icing hardening, cover bowl with a damp cloth.
12. Spread icing thickly over top and round sides of cake and draw it up in peaks with the handle of a teaspoon. Leave for a day to set then place decoration on top.
13. Quick tip
14. Using glycerine in the icing ensures that it is not hard. The lemon juice adds flavour and also help to make a softer icing.
15. For more see
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