There's always a cake on Christmas day, and everyone love cakes.
I found this Christmas fruit cake from Jamie Oliver site and decide to give it a try.
http://www.jamieoliver.com/magazine/recipes-view.php?title=traditional-christmas-cake
After reading the website, I realise I'm too late to bake this cake on Christmas eve.
This cake need to be bake and let it age for at least 2 weeks before serving.
However, according to some website, Christmas fruit cake can be store for up to a year in a cold, dry place. "Feeding" alcohol in between.
Anyway, i decided to continue to bake this cake as it look so nice.
This cake will be serve for Chinese New Year instead, keke.. :p
I have copy and paste the Ingredient, the baking method directly from the site.
Too lazy to type out everything.
As I can;t find treacle from the nearby supermarket and decide to skip this ingredient.
After the cake have cool down, I used a toothpick and poke holes onto the cake before pouring the alcohol onto it. I have used Rum to cook the dry ingredient and Brandy to "feed" the cake after baking.
Will repost on this when the cake is ready to serve. :)
200g currants
100g dried sour or glacé cherries
250g mixed dried fruits – try prunes, apricots, apples, pears – finely chopped
400ml booze, plus extra to ‘feed’ the cake (brandy, sherry, Tia Maria and rum all work well)
300g butter, at room temperature
200g dark brown sugar
1 lemon
4 eggs, at room temperature
2 tbsp treacle
300g plain flour
½ tsp ground ginger
1 tsp ground cinnamon
A pinch of ground cloves
150g ground almonds
150g walnuts, chopped
1. The night before, place the dried fruit in a saucepan with the booze and bring to a simmer. Pour into a bowl, cool, cover and leave to soften.
2. The following day, preheat the oven to 150C/gas 2 and line the base and sides of a 23cm round tin or a 20cm square tin with a double layer of greaseproof paper. You’ll need the side lining to be a good 8cm higher than the tin.
3. If you’d like your cake to be particularly moist, blitz half the soaked fruit in a food processor to make a paste, and stir back into the rest of the fruit. In a large bowl, cream the butter and sugar until light and fluffy. Grate in the zest of your lemon and beat in the eggs, one at a time. Mix in the treacle. Sift the flour and combine with the spices and ground almonds. Mix into the butter mixture, alternating with the soaked fruit. Finally, fold in the walnuts. Spoon the mixture into the lined tin and bake in the oven for about 3 hours. Check after 2½ hours and then every 20 minutes, or until a skewer comes out clean.
4. As soon as the cake comes out of the oven, brush with a little more booze. Leave to cool in the tin for 5 minutes and then remove, placing it directly onto a large sheet of tin foil. Wrap it up twice to retain the heat for as long as possible. After a few hours, remove the foil and wrap the cake up again in a double sheet of greaseproof paper and a double sheet of tin foil, making sure you can access the cake from the top. Store in an airtight container for 2–12 weeks. During this time, feed the cake the alcohol of your choice by gently pouring it over the top and rewrapping.
I found this Christmas fruit cake from Jamie Oliver site and decide to give it a try.
http://www.jamieoliver.com/magazine/recipes-view.php?title=traditional-christmas-cake
After reading the website, I realise I'm too late to bake this cake on Christmas eve.
This cake need to be bake and let it age for at least 2 weeks before serving.
However, according to some website, Christmas fruit cake can be store for up to a year in a cold, dry place. "Feeding" alcohol in between.
Anyway, i decided to continue to bake this cake as it look so nice.
This cake will be serve for Chinese New Year instead, keke.. :p
I have copy and paste the Ingredient, the baking method directly from the site.
Too lazy to type out everything.
As I can;t find treacle from the nearby supermarket and decide to skip this ingredient.
After the cake have cool down, I used a toothpick and poke holes onto the cake before pouring the alcohol onto it. I have used Rum to cook the dry ingredient and Brandy to "feed" the cake after baking.
Will repost on this when the cake is ready to serve. :)
Ingredient
600g raisins200g currants
100g dried sour or glacé cherries
250g mixed dried fruits – try prunes, apricots, apples, pears – finely chopped
400ml booze, plus extra to ‘feed’ the cake (brandy, sherry, Tia Maria and rum all work well)
300g butter, at room temperature
200g dark brown sugar
1 lemon
4 eggs, at room temperature
2 tbsp treacle
300g plain flour
½ tsp ground ginger
1 tsp ground cinnamon
A pinch of ground cloves
150g ground almonds
150g walnuts, chopped
1. The night before, place the dried fruit in a saucepan with the booze and bring to a simmer. Pour into a bowl, cool, cover and leave to soften.
2. The following day, preheat the oven to 150C/gas 2 and line the base and sides of a 23cm round tin or a 20cm square tin with a double layer of greaseproof paper. You’ll need the side lining to be a good 8cm higher than the tin.
3. If you’d like your cake to be particularly moist, blitz half the soaked fruit in a food processor to make a paste, and stir back into the rest of the fruit. In a large bowl, cream the butter and sugar until light and fluffy. Grate in the zest of your lemon and beat in the eggs, one at a time. Mix in the treacle. Sift the flour and combine with the spices and ground almonds. Mix into the butter mixture, alternating with the soaked fruit. Finally, fold in the walnuts. Spoon the mixture into the lined tin and bake in the oven for about 3 hours. Check after 2½ hours and then every 20 minutes, or until a skewer comes out clean.
4. As soon as the cake comes out of the oven, brush with a little more booze. Leave to cool in the tin for 5 minutes and then remove, placing it directly onto a large sheet of tin foil. Wrap it up twice to retain the heat for as long as possible. After a few hours, remove the foil and wrap the cake up again in a double sheet of greaseproof paper and a double sheet of tin foil, making sure you can access the cake from the top. Store in an airtight container for 2–12 weeks. During this time, feed the cake the alcohol of your choice by gently pouring it over the top and rewrapping.
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