Last Minute Christmas Cake
Over a year ago
3,825 views
Ingredients
- 575g mixed dried fruit
- 225g sultanas
- 175g stoned chopped dates
- 2 lemons. grated rind & juice
- 150ml ruby port
- 225g butter. softened
- 250g plain flour
- 4 eggs
- 1 tablespoon black treacle
- 1 teaspoon gound cinnamon
- 1 teaspoon mixed spice
- 100g pecan nuts
- 100g blanched hazelnuts
- 175g glace cherries
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Line a 23cm round, loose bottom cake tin with greaseproof paper.
2. Put all the fruit except the cherries into a saucepan with the lemon rind, juice and port.
3. Bring to the boil, stirring all the time. Remove from the heat and stand the saucepan in a bowl of cold water to cool the fruit quickly.
4. Place the butter, flour, eggs, treacle and spice in a large bowl and beat together well. Fold in all the soaked fruits and nuts until well combined.. Finally stir in the cherries. Turn into the lined tin and level the top.
5. Bake at 150C for 3 hours approx. or until a skewer inserted into the centre of the cake comes out clean. Cool overnight in the tin. Turn out the cake and remove the lining paper.
6. The cake will keep decorated or undecorated for 1 month though it is ready to eat the next day.
Store undecorated in a tin, after wrapping the cake in greaseproof paper and then foil. If iced store in a cool place for up to a month.
7. To freeze: wrap in greaseproof paper and then foil and use within 6 months. Thaw overnight in a cool place before decorating.
Comments (0)