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Christmas Cake

21 January 2013

1Kg Tasti Fruit Mix 
50g Tasti Crystallized Ginger, diced
150g Tasti Glace Cherries
70g Tasti Walnuts
70g Tasti Blanched Almonds, roughly chopped
1 apple, grated
3 tbs golden syrup
1 cup sherry, cointreau or brandy
1 ¼ cup brown sugar, firmly packed
250g butter
4 eggs
3 cups flour
½ tsp each of mixed spice, ground cloves, nutmeg, cinnamon
1 tsp orange rind, finely grated
¼ cup orange juice
1 tsp baking soda
Extra brandy or sherry for top

Christmas Cake Topping

50g Tasti Glace Cherries
50g Tasti Crystallized Ginger, diced
70g Tasti Blanched Almonds
70g Tasti Walnut Halves

Christmas Cake Glaze

¼ c Apricot Christmas Jam
1 tbs Lemon Juice
 
Method:
Mix the fruit, nuts and apple with the golden syrup and sherry; leave to stand overnight.
Preheat oven to 160 c. Line a 24cm round or square deep cake tin with three layers of baking paper.
Cream butter and sugar until light and fluffy. Beat in the eggs one at a time.
Sift in the flour, spices and rind and fold into the mix. Add the soaked fruit mixture.
Mix the orange juice and baking soda together and add to the cake mixture.
Spoon the cake mix into the prepared cake tin.
If a decorative topping is desired, arrange the cherries, ginger, walnuts and almonds on the cake.
Reduce oven temperature to 150 c. Place the cake just below the middle rack and bake for 2 ½ to 2 ¾ hours or until cooked when tested with a skewer. Brush the cake liberally with the extra sherry or brandy.
To glaze the top, heat the apricot jam and lemon juice until runny, strain and brush evenly over the cake.
 
The cake will keep well if wrapped and stored in a cool place.

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