Tuesday, 23 December 2014

Christmas Cake -1



Merry Christmas Sikandalous Family - May Peace be your gift at Christmas and your blessing all year through .
This recipe was given to me by Eva Sud a few years ago - she gave me the recipe and cake . I use the recipe as a reference point and play with the ingredients. Each time it comes out superb.
I soaked all the candied fruits and raisins etc in 100 Ml Dark Rum & 150 Ml Peach Brandy along with Vanilla Pods in an airtight container for 3 days. You can use any on no alcohol.

Clean and finely chop 750-800 grams in total of Sultanas, Raisins and Currants.
100 Grams Walnuts and Almonds in total.
50 Candied Ginger.

Sift together:
250g Flour.
30g Cocoa
1 Teaspoon each Powdered Cinnamon,Cloves and Nutmeg
1 Teaspoon All Spice.
Lightly Beat together 4 eggs, 1/2 Teaspoon each Vanilla, lemon and Almond Essence and 1Tablespoonp Honey.
Cream together 225g Each Butter and Brown sugar.Gradually add egg mixture to butter mixture.
Fold in half the flour mixture and then the other half with the fruit and nuts.Add milk and rum to taste to make a soft dropping consistency.

Grease and line a large tin and make a newspaper mat on which to place it. Pour in the batter. Bake at 200 C for 1 hour and then lower heat to 150 C for another hour.
Check for readiness when a skewer comes out clean otherwise another 10 minutes on low heat should do it.
Cool and remove from tin.Wrap in foil and store. Can be made a couple of months before Christmas.
How much rum you wish to use is your choice , I didn't feed the cake any alcohol after it was made as I find that quite overpowering .



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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