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Earthbabe's Christmas Cake
This is the recipe as I use it. If anyone would like the original I shall post that as well. The original uses less alcohol, is drier and contains nuts and currants. I like nuts but they have never been used in all the time my family has been using this recipe.
Ingredients
8oz plain flour (gluten free is fine)
1 tsp cinnamon (I generally use a heaped one)
1 rounded tsp mixed spice
1/2 lvl tsp powdered nutmeg
1lb 6oz seedless raisins
1lb 6oz sultanas
1 lvl tbsp black treacle or molasses
4oz candied chopped peel or marmalade
4oz glace cherries
8oz butter
8oz soft brown sugar
5 eggs (medium)
2 oz plain chocolate (more for darkness than flavour although you can pick up a very subtle chocolatey flavour if you use v. good quality)
500ml-700ml sherry or your choice
In a stock pan or clean bucket mix together all the dried fruit and add the sherry. In previous years I have used a bottle (70cl) but this year I have used 500ml as I wanted it a little drier. Cover and leave to stand/soak for a minimum of 24 hours (usually 48 by the time I get organised), raisins and sultanas should become nice and plump.
Sieve together dry ingredients.
Cream butter and sugar until light and fluffy then stir in black treacle.
Beat eggs and add gradually to butter and sugar. Do not worry if this "curdles".
Melt chocolate and add to fruit mixture.
Alternately add eggs and flour, mixing well after each addition. I usually start and finish with eggs.
Turn into a greased and double lined 9 inch cake tin.
Bake in the centre of a very moderate oven (325-350F/160-170C/Gas Mk3) for 1-1 1/2 hours then reduce heat to 275-300F/140-150C/Gas Mark 2 for a further 1 1/2-2 hours.
Allow to cool completely before removing from tin. Store in airtight tine until required then marzipan/decorate etc.
I usually use this recipe to make 2-3 smaller cakes but find they sometimes take a little longer and I generally test with a skewer to check they are cooked because things tend to catch in my oven!
Happy eating
Ingredients
8oz plain flour (gluten free is fine)
1 tsp cinnamon (I generally use a heaped one)
1 rounded tsp mixed spice
1/2 lvl tsp powdered nutmeg
1lb 6oz seedless raisins
1lb 6oz sultanas
1 lvl tbsp black treacle or molasses
4oz candied chopped peel or marmalade
4oz glace cherries
8oz butter
8oz soft brown sugar
5 eggs (medium)
2 oz plain chocolate (more for darkness than flavour although you can pick up a very subtle chocolatey flavour if you use v. good quality)
500ml-700ml sherry or your choice
In a stock pan or clean bucket mix together all the dried fruit and add the sherry. In previous years I have used a bottle (70cl) but this year I have used 500ml as I wanted it a little drier. Cover and leave to stand/soak for a minimum of 24 hours (usually 48 by the time I get organised), raisins and sultanas should become nice and plump.
Sieve together dry ingredients.
Cream butter and sugar until light and fluffy then stir in black treacle.
Beat eggs and add gradually to butter and sugar. Do not worry if this "curdles".
Melt chocolate and add to fruit mixture.
Alternately add eggs and flour, mixing well after each addition. I usually start and finish with eggs.
Turn into a greased and double lined 9 inch cake tin.
Bake in the centre of a very moderate oven (325-350F/160-170C/Gas Mk3) for 1-1 1/2 hours then reduce heat to 275-300F/140-150C/Gas Mark 2 for a further 1 1/2-2 hours.
Allow to cool completely before removing from tin. Store in airtight tine until required then marzipan/decorate etc.
I usually use this recipe to make 2-3 smaller cakes but find they sometimes take a little longer and I generally test with a skewer to check they are cooked because things tend to catch in my oven!
Happy eating
DDL
smiling is infectious....
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