This topic contains 1 reply, has 1 voice, and was last updated by mos January 30, 2016 at 1:19 am.

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    mos
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    British Christmas Cake
    1lb 2oz currants8 oz golden raisins
    8 oz raisins
    4 oz mixed candied peel, finely chopped
    6 oz glace cherries, halved
    10 oz all purpose or plain flour
    pinch salt
    ½ level tsp mixed spice
    ½ level tsp ground cinnamon
    ½ level tsp freshly ground nutmeg
    2½ sticks, slightly softened
    10 oz soft brown sugar
    zest of ½ lemon
    6 large eggs, lightly beaten
    3 tbs brandy, plus extra for feeding
    Heat the oven to 300°
    The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
    Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside.
    In a large baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.

    In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition – do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbs of flour and mix again, this should bring the mixture back together. If it doesn’t come back together, don’t fret, the cake will still be delicious.
    Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.
    Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
    Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won’t affect the cake, it doesn’t smell too good.
    Stand the tin on a double layer of newspaper in the lower part of the oven, if you have a gas oven ensure the paper is well away from the any flame, and bake for 4½ hours. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.

    After 4½ hours check if the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake’s done and remove from the oven.

    Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 – 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas.
    The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin. Serves 10-12
    piggy bank

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