TROPICAL CHRISTMAS RECIPES

CHRISTMAS CAKE RECIPE - TROPICAL CHRISTMAS CAKE

Christmas cake recipe - tropical Christmas cake image

Traditional dried fruits have been given a Caribbean lift with juicy mango, warming rum and spicy ginger for a lighter Christmas cake recipe.

Provided by The Good Housekeeping Cookery Team

Categories dessert

Total Time 2 hours

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Yield 20

Number Of Ingredients 17

Ingredients

400 g (14oz) sweet and tangy dried fruit mix
100 g (3 ½oz) pitted dates finely chopped
100 g (3 ½oz) dried mango finely chopped
Zest and juice of 1 orange
100 mL (3 ½ fl oz) spiced rum
1 tbsp. vanilla bean paste
175 g (6oz) unsalted butter, softened, plus extra to grease
175 g (6oz) dark brown muscovado sugar
3 medium eggs, beaten
175 g (6oz) plain flour
2 tbsp. desiccated coconut
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp ground cloves
2 tsp. mixed spice
1/2 tsp ground nutmeg
50 g (2oz) stem ginger in syrup, chopped (reserve the syrup to use in desserts)

Steps:

Put the dried fruit, dates, mango, orange zest and juice, rum and vanilla into a large non-metallic bowl or a food bag. Mix, then cover with clingfilm and leave to soak for at least 24hr, or for up to 2 days.

When ready to bake the cake, heat the oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm (8in) deep round cake tin with baking parchment.

Put butter and sugar into a large mixing bowl, and beat with a handheld electric whisk until light and creamy. Gradually whisk in eggs, adding a little flour if the mix begins to split. Fold in the remaining flour, coconut and spices, followed by the stem ginger.

Tip in the soaked fruit, stir well, spoon mixture into the tin and level the surface. Bake for 1hr 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove (keeping it in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place to mature for up to 3 months.

Feed the cake every 3-4 weeks with 2tbsp spiced rum – to do this, use a skewer to make small holes in the top and bottom of the cake, using 1tbsp for each side. Re-wrap carefully after each addition. Do this up until 1 week before decorating your cake to ensure it has sufficient time to dry out.

BEST CHRISTMAS MOCKTAIL RECIPES - OLIVEMAGAZINE

Best Christmas Mocktail Recipes - olivemagazine image

Make our favourite festive mocktails and non-alcoholic Christmas drinks, from a fruity celebration mocktail to a classic daiquiri made alcohol-free

Provided by Hannah Guinness

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