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Posted: Fri Apr 05, 2019 7:21 am Post subject: Moist Christmas/fruit cake
Make a lot of Christmas cakes for family and friends but last year was a disaster as they all came out very dry. After several months trying different recipes i adapted a James Martin recipe.
So moorish, keep going back for another slice LOL.
The original opted for boiling the fruit, juices, sugar and butter for 5 minutes but it came out with all fruit sunk to the bottom.
Moist Christmas cake adapted from a James Martin recipe.
500g mixed dried fruit (use a mix of raisins, sultanas, currants. )
zest and juice 1 orange
zest and juice 1 lemon
75 to 100ml (grams) Brandy, whisky or rum. 1ml = 1gram
200g butter, melted
200g light brown sugar
180g plain flour
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
4 large eggs
1 tsp vanilla extract
100g glace cherries
Put 500g mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 75 to 100ml brandy or other alcohol into a sealed container, mix well and leave to soak overnight. Add 200g light brown sugar 180g plain flour, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 4 large eggs and 1 tsp vanilla extract into a mixing bowl and mix until no pockets of flour are seen. Add the 200g melted butter and the fruit after covering with a little flour to prevent the fruit from sinking and fold in until all are mixed evenly. Add 100g glace cherries also covered in a little flour. Heat oven to 150C/130C fan/gas 2. Line a deep 7 inch x 7 inch cake tin with a double layer of baking parchment, then wrap a layer of paper around the outside – tie with string to secure.
Tip mixture into your prepared tin, level the top with a spatula and bake in the centre of the oven.
After ½ an hour cover top of cake with paper or foil to stop it burning.
Check cake after 1¼ hours to see if a knife is wet, if it is check every 15 minutes until just damp up to about 2 hours.
Remove the cake from the oven. Leave the cake to cool completely in the tin. Remove and wrap in cling film, and foil until ready to decorate. Will keep for over a month in airtight container. You can feed it once a week with more brandy etc' if you want as this will allow it to keep for several months.
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