English Christmas Cake
From ivy 16 years agoIngredients
- cake Ingredients shopping list
- 9 oz plain flour shopping list
- ½ level teaspoon salt shopping list
- 1 level teaspoon ground mixed spice shopping list
- 12 oz raisins shopping list
- 12 oz sultanas shopping list
- 12 oz currants shopping list
- 2 oz mixed candied peel, finely chopped shopping list
- 3 oz glacé cherries, quartered shopping list
- 2 oz almonds, blanched and chopped shopping list
- 8 oz butter shopping list
- 8 oz soft brown sugar shopping list
- 4 eggs, lightly beaten shopping list
- 1 ½ level tablespoon black treacle shopping list
- 2 tablespoons brandy. shopping list
- Christmas cake icings shopping list
- almond paste Ingredients shopping list
- 12 oz. ground blanched almonds shopping list
- 6 oz. castor sugar shopping list
- 6 oz. icing sugar, sieved shopping list
- 3 egg whites shopping list
- Few drops of almond essence shopping list
- 3 tablespoons apricot jam shopping list
- Royal icing Ingredients shopping list
- 4 egg whites shopping list
- 2 lb., icing sugar, sieved shopping list
- 4 teaspoons lemon juice shopping list
- 2 teaspoon glycerine shopping list
How to make it
- Directions for Cake
- Line base and sides of an 8 inch round cake tin with a double layer of greaseproof paper, then tie a double band of brown paper, 1-inch wider than the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.
- Stir in treacle, then flour, dried fruit, peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven 300o F for 3 hours, then reduce oven to very cool 275o F and bake for 1-1 ½ hours, or until skewer inserted in centre come out clean.
- Leave cake to cool in tin for 10 minutes, then turn it out on a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon bandy over. When completely cold wrap in greaseproof paper and foil, or stor in an airtight tin.
- Before almond pasting spoon a little more brandy over the top of the cake.
- Almond Paste Directions
- Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, divide in three equal portions. Roll one piece on sugared board to an 8-inch circle. Roll remaining two-third to a strip the same depth as case, and long enough to go all the way round edge.
- Spread jam on cake surface and on sides.
- Place circle of paste on top of cake. Place stripe and brush sides and press firmly to join. Allow to dry for at least 3 days before icing.
- Royal Icing Directions
- Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerine. To prevent the icing hardening, cover bowl with a damp cloth.
- Spread icing thickly over top and round sides of cake and draw it up in peaks with the handle of a teaspoon. Leave for a day to set then place decoration on top.
- Quick tip
- Using glycerine in the icing ensures that it is not hard. The lemon juice adds flavour and also help to make a softer icing.
- For more see www.kopiaste.blogspot.com
The Rating
Reviewed by 1 people-
This is really so proffetional..I am moving to your blog now :)
ahmed1 in Cairo loved it
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