Monday, November 23, 2009

Special Christmas Cake Recipe For You by Roger McCullough

Here is my favorite recipe for a super special Christmas cake. If you haven't made your Christmas cake already, now is the time to get going! There is nothing more wonderful than a homemade Christmas cake to make Christmas extra special.

You will need:

1 1/2 cups (12oz) raisins
2 cups (1lb) currants
1 1/2 cups (12oz) sultanas
1/2 cup (4oz) almonds
3/4 cup (6oz) mixed peel
1/2 cup (4oz) glace/candied cherries
grated rind of half a lemon & the juice of 1 lemon
1 1/2 cups (12oz) unsalted butter
1 3/4 cups (12oz) moist brown sugar
6 eggs
3 cups (12oz) plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
1 level teaspoon mixed spice
1 level tablespoon black treacle
At lest 2 tablespoons brandy, rum or sherry (whichever you prefer) plus extra to add to the cake after it has been baked.

Method:

Grease a 9-10 inch tin.
Cream butter, sugar and grated lemon rind until light and fluffy.
Beat in the eggs, one by one.
Mix the dry ingredients together thoroughly then add to the creamed butter mixture.
Add the treacle and combine well.
Mix in your preferred alcohol and the lemon juice (add a little extra if the mixture seems too stiff) so that it forms a dropping consistency.
Turn the mixture into the lined tin, making sure that there are no air bubbles and the surface is flat.
Tie a double band of brown paper around the tin - approximately 3 inches above the rim.
Place in the oven one rung below the middle at 160 degrees centigrade. Bake for 2 hours and then reduce heat to 150 degrees centigrade and bake for a further 1 1/2 - 2 hours.
Remove the cake from the oven and leave it to cool in the tin.
Remove the brown paper and turn the cake upside down. Prick the bottom of the cake with a cocktail stick or thin metal skewer to make around 20 tiny holes.
Pour in a couple of tablespoons of your chosen extra alcohol and leave the cake upside down until it has been absorbed.
Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing (I prefer to leave it for a month or even 2 before icing and repeat the addition of alcohol once a week. Un-iced, the cake can be stored for 2 months wrapped in foil.)

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