ENGLISH CHRISTMAS CAKE RECIPE | ALLRECIPES
This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
Provided by SCOTT LEANING
Categories World Cuisine European UK and Ireland English
Total Time 12 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Yield 1 - 9 inch square cake
Number Of Ingredients 13
Steps:
- Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
- In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
- Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
- Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.
Nutrition Facts : Calories 653.3 calories, CarbohydrateContent 108.9 g, CholesterolContent 115.5 mg, FatContent 23 g, FiberContent 5.6 g, ProteinContent 9.4 g, SaturatedFatContent 11.9 g, SodiumContent 163.9 mg, SugarContent 76.3 g
THE ULTIMATE ENGLISH CHRISTMAS PUDDING RECIPE - FOOD.COM
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Total Time 9 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 8 hours
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, FatContent 13.5, SaturatedFatContent 5.8, CholesterolContent 72.9, SodiumContent 308.6, CarbohydrateContent 75.1, FiberContent 9.4, SugarContent 14, ProteinContent 7
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