Christmas Cake Recipe Dark
Wrap the cake in a layer of greaseproof or parchment paper then in a double layer of foil and leave in a cool dry place.
Christmas cake recipe dark. Place candied fruit ginger raisins currants cherries walnuts or lemon rind orange marmalade lemon juice brandy or orange juice and vanilla and almond extracts in a large bowl. Grease then line the bottom of a 10 inch tube pan with wax paper. In large bowl combine currants mixed peel pineapple cherries raisins and 3 4 cup of the rum. You can add extra alcohol to the cake again either weekly or fortnightly wrapping the cake again after each feeding until you want to ice it.
Cool the cake on a wire rack for an hour then remove it from the pan to cool completely. Grease an 8x8x3 inch fruit cake pan line with parchment paper and grease again. Cover and let stand for 24 hours stirring occasionally. When it s cold feed the cake by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of armagnac or brandy then wrap it in parchment lined foil and store in an airtight tin.
Preheat oven to 250 f. Beat in the eggs one at a time. Toss 1 2 cup into currant mixture. The cake should darken and become even moister as it is stored.
Cool the cake for 30 minutes in the tin then remove it to a wire rack to finish cooling. Put a baking dish with an inch of water in on the very bottom shelf of the oven to get some steam building up in there as it heats up. Toss well cover and let stand overnight at room temperature. In a small bowl mix together 2 cups flour baking soda cloves allspice cinnamon and salt.
In bowl whisk together flour baking powder baking soda allspice cinnamon nutmeg and salt. Preheat the oven to 140 c. Cream the butter sugar and treacle until very light pale brown and fluffy.