CHERRY CHOC CAKE RECIPES

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EXTRA-FRUITY CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Extra-fruity Christmas cake recipe | BBC Good Food image

Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season

Provided by Benjamina Ebuehi

Categories     Dessert

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 22

Number Of Ingredients 20

400g currants
250g raisins
250g sultanas
100g pitted dates
150g dried apricots
100g dried cranberries
100g mixed peel
1 orange, zested
1 lemon, zested
175ml brandy or bourbon, plus extra for feeding
250g unsalted butter, softened
250g dark muscovado sugar
½ tbsp treacle
4 large eggs
275g plain flour
½ tsp baking powder
2½ tsp mixed spice
1½ tsp ground cinnamon
1 tsp ground ginger
100g ground almonds

Steps:

  • Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
  • The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
  • Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
  • Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
  • Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

Nutrition Facts : Calories 411 calories, FatContent 13 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium

EXTRA-FRUITY CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Extra-fruity Christmas cake recipe | BBC Good Food image

Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season

Provided by Benjamina Ebuehi

Categories     Dessert

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 22

Number Of Ingredients 20

400g currants
250g raisins
250g sultanas
100g pitted dates
150g dried apricots
100g dried cranberries
100g mixed peel
1 orange, zested
1 lemon, zested
175ml brandy or bourbon, plus extra for feeding
250g unsalted butter, softened
250g dark muscovado sugar
½ tbsp treacle
4 large eggs
275g plain flour
½ tsp baking powder
2½ tsp mixed spice
1½ tsp ground cinnamon
1 tsp ground ginger
100g ground almonds

Steps:

  • Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
  • The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
  • Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
  • Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
  • Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

Nutrition Facts : Calories 411 calories, FatContent 13 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium

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