Editorial, Food, News, Rishikesh, Uttarakhand

Recipe: Traditional Christmas Cake


– 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
– zest and juice 1 orange
– zest and juice 1 lemon
– 150ml brandy, Sherry, whisky or rum, plus extra for feeding
– 250g pack butter, softened
– 200g light soft brown sugar
– 175g plain flour
– 100g ground almond
– ½ tsp baking powder
– 2 tsp mixed spice
– 1 tsp ground cinnamon
– ¼ tsp ground cloves
– 100g flaked almond
– 4 large egg
– 1 tsp vanilla extract


→ Put the dried fruit, zests and juice, alcohol, butter and 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 the remaining ingredients 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.

December 25, 2016

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