What to do
a week before Christmas and you want a Christmas cake
but NOT from a shop?
Until a week before Christmas I had no working oven, so as soon
as the new one was connected up ……
Google here I come!
“Last minute Christmas cake “…… P L E A S E !
Jane Asher is a Genius :0)
- Prep time:
- 30 min, plus soaking time
- Cook time:
- 4 hrs
- Makes 1 x 20cm cake
“Don’t worry if you haven’t made your cake weeks ahead –
Jane Asher’s luscious cake packed with alcohol-
soaked fruits and nuts can be made as late as you like”
- 750 g mixed dried fruit
- 150 g glacé cherries
- 225 ml stout, (Guinness, for example)
- 100 ml whiskey
- 75 ml orange juice
- 1 orange, zest only
- 2 tbsp black treacle
- 200 g butter, slightly soft
- 200 g muscovado sugar
- 250 g plain flour
- 1 heaped tsp baking powder
- 5 eggs, lightly beaten
- 1 1/2 tsp mixed spice
- 75 g brazil nuts, or almonds, chopped
1. For the cake: place the dried fruits, cherries, stout, whisky, orange juice, zest and treacle into a large pan and bring to the boil, stirring. Simmer gently for 10 minutes, then remove from the heat and allow to cool completely. Preferably, transfer to a bowl and chill overnight – but don’t worry if you can’t: just leave it soaking as long as you can.
2. Preheat the oven to 140C/gas 2.
3. Lightly grease a 20cm round cake tin and line with baking parchment or a shaped silicone sheet.
4. Place all the remaining ingredients except the nuts in a mixing bowl and mix thoroughly (I do mine in the electric mixer when I’m feeling lazy). Beat until smooth, then fold in the soaked fruit and the nuts.
5. Spoon into the prepared tin and level the top, making a slight dip towards the centre. Bake for 3 hours, then check and cover the top with more paper or silicone if it is over-browning. Bake for a further 30 minutes-1 hour, or until a knife inserted in the centre comes out clean.
6. Allow to cool for 10 minutes or so in the tin, then turn out and allow to cool completely on a rack.
7. Wrap the cake in baking parchment and then in foil, and store in a tin somewhere cool and dry until it’s time to decorate it. Every couple of weeks (or more often, if you’re short of time), unwrap the cake, make a few holes in the top with a skewer, spoon a little brandy or whisky over the top and let it soak in. This keeps the cake moist – and makes it taste even better. You can use orange juice if you’re avoiding too much alcohol. Rewrap the cake and store.
I know! no marks for the decoration …..
but I really WAS late in the making!
Really it was the best Christmas cake I have ever tasted :0)
and so said everyone else!
I won’t bother Google next year ….
from Bella and Me xx