Difference between revisions of "Creole Christmas Cake"
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# Six to eight days before you intend to bake the cake, measure out the [[rum]], [[brandy]], [[kirsch|cherry brandy]], [[cointreau]], [[water]] and [[bitters]] into a large saucepan. | # Six to eight days before you intend to bake the cake, measure out the [[rum]], [[brandy]], [[kirsch|cherry brandy]], [[cointreau]], [[water]] and [[bitters]] into a large saucepan. | ||
# Then add the spices, [[granulated sugar|sugar]], fruit and [[nuts]]. | # Then add the spices, [[granulated sugar|sugar]], fruit and [[nuts]]. | ||
Latest revision as of 11:09, 15 July 2012
Description
This very rich cake from the west indies is ideal for those who prefer not to ice their christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake. The fruit and nuts are soaked for a week before baking.
Ingredients
- 3 tbsp rum
- 3 tbsp brandy
- 3 tbsp cherry brandy
- 3 tbsp cointreau
- 3 tbsp water
- 1½ tsp angostura bitters
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1½ tsp vanilla extract
- 1 tbsp molasses sugar
- 225 grams sultanas
- 225 grams raisins
- 225 grams currants
- 100 grams stoned no-soak prunes chopped
- 50 grams glace cherries, chopped
- 100 grams mixed candied peel
- 50 grams almonds, chopped
- 50 grams pecans, chopped
- 250 grams self-raising flour
- 250 grams demerara sugar
- 250 grams butter, room temperature
- 5 eggs (size 1)
Procedures
- Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan.
- Then add the spices, sugar, fruit and nuts.
- Stir the ingredients together and heat them over a very low heat until the liquid is just moving - do not let it boil.
- Simmer for about 15 minutes.
- Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.
- Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.
- Stir the mixture from time to time during the next few days.
- Six to eight days later, preheat the oven to gas 1 / 275°F / 140°C. cream the butter and sugar together and fold in the flour and beaten eggs.
- Add the fruit mixture a little at a time until it is evenly blended.
- Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3½ to 4 hours.
- If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.
- When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.
- This cake will keep for a few weeks.
