Christmas Cake Recipe:
The traditional boozy Christmas Fruit Cake and wishing a Merry Christmas to all !!
All I want to say about this traditional boozy Christmas Cake is that it made me sing aloud to my heart’s content, and I went:
Jingle bells, jingle bells,
Jingle all the way;
Oh! what fun it is to ride
In a one-horse open sleigh.
Hey, wishing you all a Merry Christmas and an awesome weeklong celebrations ahead.
Yeah, that’s all I want to write for now as there’s so much on my plate to keep me on my toes today, from food to shopping to dressing up for that Christmas dinner date. So I leave you with my recipe to that dense, rich and moist boozy Christmas Cake, with still enough time to stir one by dinner tonight, for no Christmas dinner is complete without this traditional Christmas fruit Cake.
Ingredients (Makes a thick 8” Cake, about 14 slices):
- 2 and ½ cup Self raising flour (or plain flour plus 2 & 1/2 tsp baking pwd)
- 1 and 1/3 rd cup Soft Brown Sugar, plus 1 tsp
- 4 large eggs
- 200 gms butter, softened and cubed
- 100 ml dark rum or brandy, plus more to feed on the cake
- 1 & ½ cup full of chopped dried fruits (raisins, pecans, dates, dried cherries)
- ½ cup of chopped Walnuts and Almonds
- ½ tsp coffee pwd, optional
- 2 tbsp honey or golden syrup
- Zest of one lemon
- 1 tsp cinnamon pwd, plus 3-4 pinches extra
- 1/2 tsp All spice pwd
- ½ tsp Vanilla extract
- Mix the dried fruits in brandy, add a tsp brown sugar and 3-4 pinch of cinnamon pwd, the coffee pwd (remember coffee is optional) and leave to soak overnight (preferably), or just bring the dried fruits and the brandy to a quick boil in a saucepan, turn off, stir in sugar and cinnamon pwd and leave to soak for 1-2 hours.
- Preheat the oven to 1600C and line a 9 inch removable base cake tin with butter paper, make sure to keep the side lining about 4 inches higher than the tin.
- Mix salt, cinnamon pwd, all spice and zest of lemon with the flour and keep aside.
- In an electric beater cream the eggs and sugar together till they are creamy and pale. Then add eggs and beat until it combines.
- Now add approx 1/3rd egg-butter mixture, 1/3rd flour mix and 1/3rd soaked fried fruits to a mixing bowl and fold. Gradually fold in the remaining liquid and dry mixture alternating with soaked fruits.
- Finally fold in the golden syrup and vanilla extract followed by chopped walnuts and almonds.
- Spoon the cake batter into the prepared tin, smooth out the top and make a dip in the centre with the spoon.
- Bake for ½ hour at 160OC, then reduce the temperature to 150OC and bake for about 2 hour. Check after 1 and ½ hour and every next 20 mins and bake on until the thin knife comes out clean through the centre.
- Leave on to cool in the oven, once completely cooled wrap in a foil or cling film until ready to serve. Feed on with a tablespoon of rum every night by pouring it over the top and re-wrapping until it’s time for the feast.
Dos and Don’ts:
- Replace rum with Brandy or Tia Maria or Sherry or even the Scotch, all work just fine.
- Add the dried fruits of your own choice, apples, cherries, plums etc
- This Ckae has an excellenct shelf life, almost a month in the cold weather.