Looking for the ultimate indulgent Christmas cake recipe? Look no further!
Main ingredients : oranges, lemon, almonds, butter, eggs, cinnamon, mixed fruits, vanilla, sherry, cloves.
INGREDIENTS
- 1kg mixed dried fruits zest and juice 1 orange
- 1 lemon, zest and juice of
- 150ml Sherry
- 250g butter, softened
- 200g light soft brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- 100g ground almonds
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almonds
- ½ tsp baking powder
- 175g plain flour
METHOD
- Place the dried fruit, zests and juice, sherry, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 minutes. Tip the fruit mixture into a large bowl and leave to cool for 30 minutes.
- Line a deep 20cm cake tin with a double layer of baking parchment. (If using a conventional oven then wrap a double layer of newspaper around the outside and tie with string to secure.)
- Add the vanilla extract to the fruit mixture, then add the eggs one at a time with a spoon full of flour each time. Stir in the almonds, spices, baking powder and the rest of the flour and mix well.
- Tip the mixture into the prepared tin and level the top with a spatula.
- Works best using the Smeg steam oven. Heat steam combination oven to 150°C on fan assist with 25% steam. Wait a few minutes for the oven to reach the correct temperature and bake on the bottom shelf of the oven for 2 hrs. (If using a conventional oven then use the top and bottom function at 150°C, and cook in the centre of the oven.)
- When cooked, remove the cake from the oven, poke holes in it with a fork and spoon over 2 tbsp’s of sherry. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in a layer of cling film and then foil. Keep in an air tight container.
- Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
Top tip: Don’t feed the cake to much as you may end up with a soggy bottom! Leave it dry for the last week so the icing goes on smoothly. Happy Christmas Baking!
