Christmas Cake Recipe English

Don t forget to feed the cake with brandy every week before christmas to ensure a rich and luxurious finish.

Christmas cake recipe english. Put 1kg mixed dried fruit the zest and juice of 1 orange and 1 lemon 150ml brandy or other alcohol 250g softened butter and 200g light soft brown sugar in a large pan set over a medium heat. Place onto the cake and make a nice clean seal with the almond paste around the sides of the cake. Typically the fruit is soaked in alcohol most commonly brandy overnight before baking then wrapped into a fragrant baking paper parcel and left to mature for at least a month. This is the method dictated to me over the phone by my mother.

Once filled smooth the surface with the back of a spoon and make a slight dip in the center this will rise back up again during cooking and create a smooth surface for icing the cake. And then there s christmas pudding which confuses too christmas cake and fruitcake often refer to the same thing. In a large bowl combine the flour mixed spice cinnamon and lemon zest. However the american version of fruitcake often differs significantly from.

Let dry for 5 to 6 days in a warm room. I ve tried to fill in the blanks for you. Bake in the center of the oven for 4 1 2 hours. Traditional english christmas cake recipe.

In a separate bowl cream together the butter and sugar until light and fluffy. Heat the oven to 150c 130c fan gas2. I ve listed all of the supplies and ingredients including alternative options. Stir with a whisk until blended.

Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. For the cake place all the dried fruit including the cherries into a large mixing bowl pour over the brandy and stir in the orange zest. I hope you enjoy this exceptional recipe as much as i do. A cake with lots of candied dried fruits in them a spicy sweet flavor profile and the presence of an alcohol such as rum.

The recipes for these two traditional holiday baked goods can be very similar. Grease a 20cm 8inch round or an 18cm 7inch square cake tin and line the bottom and sides with baking parchment. Roll out the remaining almond paste into a circle or square the same size as the top of the cake. Preheat the oven to 300 f.

Cover the sides of the cake with this band of almond paste pressing the ends together to seal. Cover with clingfilm and leave to soak for three days.