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Some people have asked for my Christmas cake recipe so here it is. Me, I double everything and make a bigger cake but you don't have to.
125g/4 oz glace cherries
50g/2 oz glace pineapple
225g/ 8 oz currants
225g/ 8 oz sultanas
125g/ 4 oz chopped mixed peel
125g/ 4 oz plain flour
225g/ 8 oz butter
grated rind of one lemon and one orange
225g/ 8 oz soft brown sugar
50g/ 2 oz ground almonds
4 eggs, beaten
100g/ 4 oz self-raising flour
30ml/ 2 tablespoons lemon juice
45ml/ 3 tablespoons brandy
Apricot jam/ 550g/one and quarter pounds of marzipan and 700g/ one and a half pounds of royal icing
(Fruit; if you can't get currants/sultanas, raisins work. And with the flour, I use all all-purpose flour)
1. Butter and line an 8 inch cake tin with parchment paper.
2. Quarter cherries, wash, cube pineapple and mix all fruit in a bowl with some of the flour to stop it sticking
3. Whisk the butter (wooden spoon is fine, just get it nicely soft and workable). Add orange/lemon rind, sugar, keep beating. Stir in almonds. Add eggs slowly. Fold in flour, fruit, lemon juice, brandy.
4. STIR!
5. Put in tin and bake for 2 and a half hours (test with wooden skewer or you can smell when it's done) at 170C/325F. Cover with foil if the top starts to get too brown,
6. Cool and if you have time, wrap it and store it somewhere dark. Feed it brandy or rum weekly
make some small holes and drizzle it over,
7. About three days before you want it, spread a thin layer of apricot jam/jelly (that's your glue) and cover with marzipan, rolled out thin on icing sugar. Leave to dry and then cover with royal icing (see below) and either smooth it out of use a fork to ruffle it so it looks like snow. Decorate with tiny holly leaves/snowmen/whatever.
Royal Icing:
4 egg whites
900g/ 2lb icing sugar
15ml/1 tbsp lemon juice
(10ml of glycerine; I never do this)
Whisk egg whites until frothy
Add sugar slowly and beat (it will kill you). After most of the sugar is in, add lemon juice. Keep beating until your arm is numb then add the rest of the sugar. More beating. It goes glossy and smooth and is heavy as lead.
125g/4 oz glace cherries
50g/2 oz glace pineapple
225g/ 8 oz currants
225g/ 8 oz sultanas
125g/ 4 oz chopped mixed peel
125g/ 4 oz plain flour
225g/ 8 oz butter
grated rind of one lemon and one orange
225g/ 8 oz soft brown sugar
50g/ 2 oz ground almonds
4 eggs, beaten
100g/ 4 oz self-raising flour
30ml/ 2 tablespoons lemon juice
45ml/ 3 tablespoons brandy
Apricot jam/ 550g/one and quarter pounds of marzipan and 700g/ one and a half pounds of royal icing
(Fruit; if you can't get currants/sultanas, raisins work. And with the flour, I use all all-purpose flour)
1. Butter and line an 8 inch cake tin with parchment paper.
2. Quarter cherries, wash, cube pineapple and mix all fruit in a bowl with some of the flour to stop it sticking
3. Whisk the butter (wooden spoon is fine, just get it nicely soft and workable). Add orange/lemon rind, sugar, keep beating. Stir in almonds. Add eggs slowly. Fold in flour, fruit, lemon juice, brandy.
4. STIR!
5. Put in tin and bake for 2 and a half hours (test with wooden skewer or you can smell when it's done) at 170C/325F. Cover with foil if the top starts to get too brown,
6. Cool and if you have time, wrap it and store it somewhere dark. Feed it brandy or rum weekly
make some small holes and drizzle it over,
7. About three days before you want it, spread a thin layer of apricot jam/jelly (that's your glue) and cover with marzipan, rolled out thin on icing sugar. Leave to dry and then cover with royal icing (see below) and either smooth it out of use a fork to ruffle it so it looks like snow. Decorate with tiny holly leaves/snowmen/whatever.
Royal Icing:
4 egg whites
900g/ 2lb icing sugar
15ml/1 tbsp lemon juice
(10ml of glycerine; I never do this)
Whisk egg whites until frothy
Add sugar slowly and beat (it will kill you). After most of the sugar is in, add lemon juice. Keep beating until your arm is numb then add the rest of the sugar. More beating. It goes glossy and smooth and is heavy as lead.
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