Two months for Christmas, and it is time to mix the dry fruits for the traditional Christmas cake.. The Christmas Rich Fruit cake..as the Christmas cont down begins… The first memories of this fabulous Christmas fruit cake goes back to my child hood…My uncle and aunty had brought it when they came down for vacation from New Zealand…. And the cake use to be in Grandmas custody..we kiddooss use to queue up for a piece out for this fabulous Christmas cake… the aroma and taste is so different and the cake is so filling…..you would absolutely love it.. It was told the preparation of this cake use to begin month before Christmas..the mixing of fruits in Rum/brandy…. Here I am starting up with my Christmas cake a month before Christmas…anyone who want to join in… its not too late ..join in..will keep on updating as the process goes on..till the Christmas day.. Ingredients: 500 g currants 250g golden raisins/sultanas* 250g raisins 120g mixed candied peel, finely chopped 150 glace cherries, halved 300g all purpose or plain flour Pinch salt 2 Teaspoon ground spices (I used nutmeg, cloves, cinnamon and cake jeera) 300 g butter, slightly softened 300 g soft brown sugar Zest of ½ lemon & Orange 6 large eggs Baking Powder-2 teaspoon Vanilla essence-2 teaspoon Brandy or Dark Rum ¼ cup and more after baking ( I used black current and Marmalade jam instead of brandy) Preparation: In a large bowl add all the finely chopped dried fruits and peels, (this is a tough process, do not go for short cuts, take time and chop these tiny fruits into fine chops). Add in the brandy or rum and the spices powder, mix well and store in an air tight container in a dark place till the day of baking. Heat the oven to 150°C Line a large tray with double line parchment paper, and the outside with a double layer news paper/brown paper. (The baking process is very slow and the batter is full of fruits soaked in brandy, high temperature may char the base and sides. The paper inside and outside cover is to prevent this.) Sift flour with the baking powder and salt and keep aside. Cream softened butter and powdered brown sugar till fluffy, add in eggs one by one, and beat well. Add in vanilla, and mix well. Add in the flour alternating with the dried fruits, and ix slowly till it is well incorporated. Pour into the baking tin, level it, ensure no fruit pieces is exposed out form the mix. Bake in a preheated oven at 150 C for 2 to 2 1/2 hours, (cover with a parchment paper after an hour), till the cake is done. This depends on the ovens; mine take 2 hours cooking time, please check with yours with the tooth pick test. The cake colour when done will be very dark golden brown. Let the cake to cool down. Once cooled, poke with tooth pick and drizzle brandy or rum all over the cake, (repeat once in every week). Cover with a baking paper, then with a foil paper, pack in an air tight container and store in a dark cabinet. This cake, if well preserved will last for months, and tastes divine.
Posted on: Mon, 20 Oct 2014 15:18:12 +0000