Saturday, 25 January 2014

Christmas Cake

Recipe from Jamie Oliver

Christmas Cake

600g raisins
200g currants
100g glac
é cherries
250g mixed dried fruits (e.g. prunes, apricot, apple, pear)

400ml brandy/sherry/rum
300g unsalted butter
200g dark brown sugar
1 lemon
4 eggs
2tbsp treacle/golden syrup
300g plain flour
½ tsp ginger
1tsp cinnamon
pinch ground cloves
150g ground almonds
150g pecans, chopped


1. The night before, place the dried fruit in a saucepan with the alcohol and bring to a simmer. Transfer to a bowl, let it cool, cover and leave to soften overnight.

2. Pre heat the oven to 150°C/ 300F/Gas 2. Butter and line a 23cm (9 inch) diameter cake pan with a double layer of greaseproof paper which is about 8cm higher than the tin.

3. Blitz half the soaked fruit in a food processor to make a paste, then return to the rest of the fruit and mix together.

4. Cream together the butter and sugar in a large bowl until light and fluffy. Grate the zest of the lemon and add to the bowl. Beat in the eggs, one at a time and mix in the treacle.

5. Sift the flour into a separate bow land combine with the spices and ground almonds. Mix into the butter mixture, alternating with the fruit. Fold in the pecans and transfer the mixture to the prepared pan. Bake for 2 ½ -3 hours, or until a skewer poked into the centre comes out clean.

6. As soon as you remove the cake from the oven, brush with some more alcohol. Leave to cool in the tin for 5 minutes, then remove from the tin and place in on a large sheet of foil. Wrap the cake up twice to retain the heat. Remove the foil after a few hours and wrap the cake up in a double sheet of greaseproof paper followed by a double sheet of tin foil. Store in an airtight container for 2-12 weeks. Feed the cake with brandy/sherry/rum about once a week over this period.

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