MAKE & MATURE CHRISTMAS CAKE RECIPE | BBC GOOD FOOD
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist
Provided by James Martin
Categories Dessert
Total Time 2 hours 35 minutes
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Yield Cuts into 12-15 slices
Number Of Ingredients 15
Steps:
- Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
- Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
- Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
- Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
- Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts : Calories 678 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 79 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.6 milligram of sodium
TRADITIONAL DUNDEE CAKE RECIPE - DELICIOUS. MAGAZINE
A Dundee cake makes a lighter take on the traditional Christmas cake. It’s a less rich, crumblier alternative to the hefty traditional Christmas cake. To make it more indulgent (it is Christmas, after all), Debbie Major has added glacé cherries too. Note: You’ll need to soak the dried fruit the night before you intend to bake. If only a classic cake will do, try Mary Berry’s faultless rich fruit Christmas cake recipe.
Provided by Debbie Major
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield Serves 12
Number Of Ingredients 20
Steps:
- The night before you plan to bake, put the dried fruit, cherries, candied peel, 3 tbsp of the whisky, the citrus zest and juices in a bowl and stir. Cover and leave overnight (see Tips).
- The next day, tie a folded sheet of newspaper into a band, wrap it around the outside of the prepared tin, then tie with string. Fold another few sheets into a thick pad and put on a baking sheet. This helps stop the cake browning too quickly, as it’s in the oven for quite a long time.
- Heat the oven to 160°C/140°C fan/ gas 3. Cream the butter and sugar until pale and fluffy. Beat in the egg a little at a time, adding 1 tbsp flour after the second and third addition (see Tips). Sift over the remaining flour, baking powder and nutmeg, then fold in using a balloon whisk, adding a little milk if necessary to get a soft dropping consistency. Fold in the chopped and ground almonds, then the soaked fruit and any juices.
- Spoon the mixture into the prepared tin and level the top with the back of a spoon. Decorate the cake with circles of blanched almonds, working from the outside edge inwards – press the almonds in very lightly as you don’t want them to sink during baking.
- Put the cake tin on the folded paper on the baking tray and bake in the centre of the oven for about 2 hours or until a skewer pushed into the centre of the cake comes out clean (see Tips).
- Cool the cake in the tin for 30 minutes, then remove, put on a wire rack and leave until completely cold. Wrap the cake in a large sheet of compostable baking paper, then a layer of foil and store in an airtight tin (see Make Ahead).
- The day after baking, unwrap the cake, turn it over and prick the base with a fine skewer. Drizzle over 1 tbsp of the remaining whisky, then re-wrap it and return it to the tin. Repeat this feeding process twice, on day 3 and day 5 after baking. After that, either eat or wrap and leave to mature (see Make Ahead).
Nutrition Facts : Calories 452kcals, FatContent 19.4g (7.7g saturated), ProteinContent 8.1g protein, CarbohydrateContent 56.1g (33.3g sugars), FiberContent 2.1g
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Total Time 3 hours 30 minutes
Calories 355 calories per serving
- Preheat the oven to 150º/300ºF/gas 2. Grease a 20cm square cake tin with butter and line the base and sides with greaseproof paper, lining the sides high.
- Tear the stones out of the dates and prunes, then place all the dried fruit in a food processor and pulse until roughly chopped. Decant the mixture into a large bowl, coarsely grate in the apple, finely grate in the clementine zest and squeeze in the juice. Pour in the stout, mix well and leave aside to soak for a few minutes.
- Meanwhile, blitz the butter and sugar together in the processor until pale, smooth and fluffy. With the processor still running, one-by-one crack in the eggs, then pour in the milk in a steady stream, blitzing until smooth. Scrape this mixture into the bowl of fruit and fold together with a spatula. Sift in the flour, baking powder, cocoa and spices, then fold together again. Transfer to your prepared tin and bake for around 2 hours, or until cooked through and an inserted skewer comes out clean – if it needs a little longer, simply cover the top with greaseproof paper to prevent it from catching. Leave to cool for 30 minutes in the tin, then transfer to a wire rack to cool completely.
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Calories 331 calories per serving
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