English Christmas Style Cranberry And Fig Cake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is the traditional english Christmas cake. It has a strong flavour and consistancy. It also alows you to use your imagination decorating it! It's fun to let the kids participate on the decoration process! Ingredients:
8 1/2 cups mixed dried fruit |
3/4 cup dried and roughly chopped prunes |
1/2 cup dried and roughly chopped figs |
3/4 dried cranberries |
2 balls grated stem ginger in syrup (save the syrup) |
zest of 1 lime |
zest and juice of 1 orange |
3/4 cup brandy |
2 splashes angostura bitters |
6 oz unsalted butter - cubbed (you'll need extra butter to grease) |
1 3/4 self-raising flour |
3/4 cup dark muscovado sugar |
1/2 tsp ground cardamom |
1/2 tsp ground cinnamon |
1/2 tsp ground cloves |
1/2 tsp freshly ground nutmeg |
4 beaten eggs |
Directions:
1. Preheat the oven to 300ºF. Grease and line the base and sides of a 8 inch deep cake tin.
2. Put all the dried fruit in a very large pan and add the ginger, 1 tbsp reserved ginger syrup, orange and lime zest and orange juice, brandy and Angostura bitters. Bring to boil, then simmer for 5 min.
3. Add butter and sugar and heat gently to melt. Stir occasionally to dissolve the sugar.
4. Take the pan off the heat and leave to cool for a couple of minutes. Add the flour, spices and beaten eggs, then mix together well.
5. Pour the mix into the prepared cake tin and level the top. Wrap the sides of the tin in brown paper and secure with string to protect the cake during cooking.
6. Bake for 2 - 2 1/2 hrs - occasionally check if the cake is cooked with a skewer.
7. Leave the cake in the tin for 2 - 3 hours, then remove and allow to cool on a wire rack, leaving the greaseproof paper on. Once cooled, wrap the cake in clingfilm, then in foil.
8. Store in an airtight container for up to three months.
9. When serving you can leave it as a plain fruitcake or decorate it.
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