COUNTDOWN TO CHRISTMAS...
The tree is sparkling, the presents wrapped, the guest room made up…something missing – the Christmas cake!
With all the preparations we make for the festive season, it can be all too easy to forget something, but help is at hand with this Last Minute Christmas Cake recipe.
Last Minute Christmas Cake
Preparation time: 15 minutes + 2-2½ hours cooking
Serves 12
675 g (1½ lb) mixed dried fruits
75 g (2¾ oz) glacé cherries, quartered
Zest and juice of 1 lemon
Zest and juice of 1 orange
4 tablespoons dark rum or brandy
225 g (8 oz) butter, softened
225 g (8 oz) light soft brown sugar
4 large British Lion eggs, beaten
225 g (8oz) plain flour
½ teaspoon mixed ground spice
½ teaspoon ground cinnamon
50 g (1¾ oz) flaked almonds
To decorate:
4 tablespoons apricot jam, sieved
22 walnut halves
20 blanched almonds
1. Place the first four ingredients in a medium pan. Bring to the boil. Remove from the heat and stir in the rum or brandy. Cool.
2. Preheat the oven to Gas Mark 3/170ºC/320ºF. Grease a 20cm (8-inch) deep round cake tin and line with baking parchment.
3. Purée one third of the fruit in a food processor. Cream the butter and sugar together with an electric whisk until soft and fluffy. Gradually add the eggs, beating well between additions. Stir in the flour and spices.
4. Stir in the fruit purée and then the almonds and fruits. Spoon into the tin and level the surface. Bake for 2-2¼ hours. Cool in the tin.
5. When the cake is cold, remove from the tin and peel away the lining paper. Place on a serving plate. Heat the apricot jam in a small pan until warm and runny. Brush the glaze all over the top of the cake, arrange the nuts, then and brush over any remaining apricot glaze. Serve in wedges.
Look for the Lion! All eggs bearing the Lion Quality mark are laid by British hens that have been vaccinated against salmonella and are date stamped for freshness.
Posted on December 21, 2009