Xmas cake recipe A12

Traditional Christmas Cake

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A Classic British Christmas Cake No British Christmas is complete without a classic Christmas cake.

You can make the Christmas cake 1 or 2 months before Christmas.

To make this wonderful traditional Christmas cake follow the step by step instructions. www.online-lessons.eu

Step-by-Step Instructions with Photographs

• Prep Time: 1 hour • Cook Time: 4 hours, 30 minutes • Total Time: 5 hours, 30 minutes www.online-lessons.eu

Ingredients of a Classic Christmas Cake For 1 Cake you will need: • 525g currants • 225g sultanas • 225g raisins • 110g mixed candied peel, finely chopped • 165 glace cherries, halved • 3 tbsp brandy, plus extra for feeding • 2 ½ sticks / 300g butter, slightly softened •300g plain flour at room temperature •½ level tsp ground cinnamon • 300g soft brown sugar •½ level tsp freshly ground • Zest of ½ lemon nutmeg •Pinch salt • 6 large eggs, lightly beaten www.online-lessons.eu

Dried Fruits Some dried fruits

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Mix the Dried Fruits Together • The day before, in a large roomy baking bowl, mix all the dried fruits together.

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Add the Brandy • Add the brandy to the mixed dried fruits, cover with a tea cloth and leave to marinate overnight.

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Assemble the Ingredients This Christmas cake recipe is easy if you assemble all the ingredients and line the cake tin before you start.

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Line the Cake Tin (s) Line the tin with baking paper.

Tie a brown or newspaper paper around outside. www.online-lessons.eu

Cream the Butter and Sugar • The next day, in another large bowl, cream together the butter and sugar until light and fluffy. Stir in the lemon zest.

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Slowly Add the Beaten Egg • Add the beaten egg to the butter mixture.

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Add the Flour, Fruit and Spices • Add the flour, spices and salt to the dried fruits mixture and stir really well.

Make sure there is no flour at the bottom of the bowl.

Carefully fold in the flour and fruit into the egg and butter mixture. Stir really well all the time. www.online-lessons.eu

In the cake tin • Spoon the cake mixture into the cake tin.

• Make sure there are no air pockets.

• Make a slight dip in the center. www.online-lessons.eu

Preheat the oven • Heat the oven to 300°F/150°C/Gas 2 The temperature is low as the cake needs a long slow bake.

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Ready for the Oven

• Stand the tin in the oven and bake for about 4½ hours.

• After 3 hours check if the cake is cooked.

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Leave to Cool

• Leave the cake to cool for an hour, then remove from the tin, remove the paper and leave to cool completely. www.online-lessons.eu

Feed with Brandy • Prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy.

This feeding should be repeated every week until Christmas.

• Cover with plastic wrap and store in an airtight container in a cool, dark place. www.online-lessons.eu

Serving the cake • The cake can be iced a week or two before Christmas,

• or served as it is. www.online-lessons.eu

Vanilla icing for cookies or pound cake.

Ingredients: • 2 cups confectioners' sugar, sift before measuring • 1 1/2 tablespoons butter, soft • 1/2 teaspoon vanilla extract • 1/4 teaspoon salt • 3 to 4 tablespoons milk www.online-lessons.eu

Icing the Christmas cake • Preparation: • Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended.

• Spread icing • on the Christmas cake.

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Sources

• http://britishfood.about.com/od/christmasrecipe • http://www.deliciousmagazine.co.uk/articles/ch

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