Tuesday, 1 November 2011

Christmas cake (with some added chocolate!) part 1

Christmas Cake before decorating

Christmas Cake before Decorating
Although I like a traditional Christmas cake I decided to try a recipe adding some chocolate and not using too much alcohol.  I think this has the right combination of tradition and some added flavours to make it a more modern cake.  I will add a blog shortly on how to marzipan and ice the cake but this will show you who to make the fruit cake.
 To watch a video showing you to how to make the cake please watch the video below:




Equipment required
8 inch deep cake tin
Greaseproof paper
Food processor
Large bowl


Christmas fruit cake
375g sultanas
200g currants
175g raisins
150g mixed peel
150g glace cherries
150ml brandy
350g unsalted butter (at room temperature)
200g dark chocolate
300g dark muscovado sugar
4 eggs
300g plain flour
2tsp mixed spice
1.5tsp cinnamon
zest of one lemon
juice of three lemons

Preheat the oven to 150 degrees centigrade (300 fahrenheit or gas mark 2) and line the deep cake tin with  greaseproof paper with enough paper so that it stands above the side of the tin.


Put the chocolate in a bowl and put over a pan of simmering water in order to melt the chocolate.


While the chocolate is melting, beat together the butter and sugar on a high speed until light and fluffy.  Add the melted chocolate and beat together on a slow speed and then add the eggs one at a time.  Before adding the final egg add one tablespoon of flour to stop the mixture from splitting.  Once mixed together, sift and add the flour, mixed spice and cinnamon together with the lemon zest and lemon juice.  Mix together until thoroughly mixed.  If using a food processor remove the bowl and do the rest by hand.  Add all the dried fruit, mixed peel and glace cherries and stir together.


When all mixed together pour the mixture into the deep cake tin.  Make a small well in the middle of the cake to stop the centre rising and ensuring a flat top.  Cover the top with a disc of greaseproof paper to stop the top from burning and cook for 3.5 to 4 hours.  Test it is cooked by inserting a skewer or sharp knife that should come out clean.


Allow to cool in the tin and then turn out on to a wire reach to cool.  Wrap in cling film or foil and keep in an airtight tin until ready to be decorated.  Feed it once a week with a little brandy but putting small holes in the cake and pouring over a couple of teaspoons of brandy.


Click here to go to the posting on how to decorate this cake with marzipan and icing.

6 comments:

Anonymous said...

Omg, made Christmas cake today, kept a little mix at one side and put into muffin cases, could not wait till Christmas to try recipe, they are delicious. Waiting for marzipan and icing lesson. Mark you put pleasure into baking. Thanks

Anonymous said...

Omg, made Christmas cake today, kept a little mix at one side and put into muffin cases, could not wait till Christmas to try recipe, they are delicious. Waiting for marzipan and icing lesson. Mark you put pleasure into baking. Thanks

RoboNuggie said...

Thank you once again mark. You are a star!

Luke Sampson said...

When do you think is a good time to make the Christmas Cake. Don't you have to gradually
feed it with Booze?

Mark Sanford said...

Hi Luke - my suggestion would be end of October/beginning of November. In terms of booze - yes it needs feeding every week but depending on how boozy you like it you just need to be careful!

Anonymous said...

Why oh why didn't I check your blog for a christmas cake recipe! I make your fabulous Victoria sponge,chocolate cake and muffins..these are he only recipes I have ever had success with and they are brilliant!
I have spent two days following a well known recipe for christmas cake and the result is an expensive rectangular brick.
Well I suppose that the birds might appreciate it..there again it might break their beaks.
Off to get the chocolate for your recipe......

Jacqueline

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