Skip to main content

Christmas fruit cake

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. :)

Ingredient

600g raisins
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.

Comments

Popular posts from this blog

Baby Belling

Been baking for 10 years and decided to invest on a reputable oven. Read many review on this oven call Baby Belling, well known for its quality, durable and maintain even heat temperature during baking. But this oven is not commonly found in Singapore, I have looking around, called the distributor and it's coming to Singapore. Quickly go around looking for it and saw it in a electronic store. This oven has those old fashion look and is really solid, the door is pretty thick and closed really tight. You can find more details of the oven here. http://www.belling.co.uk/baby-belling Wasting no more time, I quickly place an order for it and have to wait 2 days for it to arrive. Finally today, I got my new oven!!!! My Baby.. came wrapped up nicely... After unwrapping it. It has also 2 hobs on top of the oven, cool.... Peeling off the protective sticker on the stainless steel door   The inner p...

Singapore Kin Kin Ban Mian

Have tried this in Malaysia and this is now always available in Singapore. I have posted in one of my post and the noodle was fantastic. When this shop was open in Singapore, there are long queues everyday. Therefore I have waited for the queue to cool down before trying this. I went there on a weekday and there is totally no queue. This shop is located in Macpherson road. Well, it might be a central location but have to walk around 5 mins from MRT station. Menu are available on the wall and you can place order by writing on the form they have provided on the table. I ordered the signature ban mian, can't wait to add in their dry chilli. Ordered their signature fish-ball soup too as according to my friend, this is nice. Serving was fast and in the noodle and fish ball soup are brought in front of us. For me, the noodle is not as nice compare to the one that I had in KL. The noodle is quite hard, it feel as the noodle is not totally cook. This is not ca...

Radish Kimchi (Kaktugi)

Have always been a fan for Korean food, no matter kimchi, hot stew pot, BBQ black pork (can't forget the one that I had in Jeju island) or any nice Korean food. Saw this recipe in a Korean grocery shop and decide to try this recipe. I have done a double potion for this, the ingredients in the picture below may look a lot to you. Ingredients 600g 2 stalks spring onion, slice 1.5 tsp salt Seasoning (Mix together) 1 tsp chopped ginger 2 tsp chopped garlic 2 tsp dried shrimp 2 tsp Anchovy sauce or fish sauce 3 tbsp red chilli powder 1 tsp sugar 3 tsp vinegar Glutinous rice batter - 2 tbsp glutinous rice flour, mix with water till thick (and not forming a dough) - 100ml water Method 1. Boil 100ml water and stir in glutinous rice flour mixture to form a paste 2. Peel off the radish skin, cut into dices and rub with 1.5 tsp salt. Set aside for 20 mins, drain away access water and pat dry with a cloth. 3. Add radish cubes, spring onion and 4 tbsp flour paste into...