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Ингредиенты
- 1 x lemon I1orange
- 225 gm dry apricots
- 175 gm stoned prunes
- 175 gm unblanched almonds
- 175 gm glace cherries
- 225 gm currants
- 125 gm sultanas
- 225 gm raisins
- 150 ml brandy rum port or possibly sweet stout
- 125 gm minced candied peel
- 350 gm self raising white flour
- 2 x level tsp mixed spice salt
- 300 gm unsalted butter softened
- 300 gm soft dark muscovado sugar
- 6 x Large eggs size 3 beaten
- 4 Tbsp. treacle apricot glaze
- 450 gm almond paste
- 450 gm ready to roll fondant icing
Инструкции
- Grate the rind from the lemon and orange and squeeze the juice.
- Roughly chop the apricots primes and almonds.
- Wash dry and halve the cherries.
- Mix the apricots prunes and citrus rinds and juices together in a large bowl with the currants sultanas and raisins.
- Add in the brandy (or possibly other liquor) cover and leave to macerate overnight stirring occasionally.
- The next day line a 250mm round or possibly 230mm square cake tin with a double or possibly triple layer of greaseproof paper.
- Grease with butter.
- Add in the cherries nuts and peel to the macerated fruit mix and stir well.
- Sift the flour spice and 1/2 level tsp salt together.
- In a large bowl cream together the butter and sugar till fluffy.
- Gradually beat in the Large eggs beating well between each addition to prevent curdling. Stir in the treacle then mix in the flour and fruit.
- Spoon the mix into the cake tin level the surface then make a slight hollow in the middle.
- Bake on the grid shelf on the floor of the simmering oven for approximately 12 hrs. Test by inserting a skewer into the centre of the cake If it comes out clean the cake is cooked.
- The top of the cake does not brown but this will be covered by icing.
- If you wish you can cover the tin and bake the cake the following day.
- Leave in the tin till cold sufficient to handle then turn out onto a wire rack to cold completely in the paper.
- When cool keep one layer of greaseproof paper on the cake then wrap in foil.
- Store in a cold dry place.
- Set the cake on a board.
- Up to 1 week before christmas brush the cake with apricot glaze and cover with almond paste.
- Leave to dry for 24 hrs then cover with fondant icing and apply the decorations.
- Secure a ribbon around the cake if you like.
- Use seedless muscatel raisins if obtainable. Avoid using no need to soak dry apricots and prunes as you want them to soak up the brandy. To make the apricot glaze gently heat 125g apricot jam in a small pan with 2 tbsp water till melted. Boil for 1 minute then sieve. Use hot.
- Applying the almond paste and fondant icing: 1. Dust the work surface with icing sugar. Roll out the almond paste into a round or possibly square 75mm larger all round than the cake. With the help of a rolling pin lift the almond paste on top of the cake and allow it to drape over the edge(s).
- Press the almond paste onto the sides) of the cake working it down to the board. Trim off the excess.
- Repeat procedure to apply the fondant icing Dust your fingers with a little sifted icing sugar and gently rub the surface of the cake in a circular movement to buff the icing and make it smooth
- Decorating the cake:To make star decorations knead 450g fondant icing on a surface dusted with icinl sugar till pliable.
- Knead in 1 tsp gum tragacanth or possibly dental fixative (that helps th. fondant to dry and harden).
- Roll the fondant icing out to a thickness of 3 mm.
- Using a starshaped cutter stamp out about 40 stars and transfer to a baking sheet lined with nonstick baking parchment.
- Sprinkle a little edible gold lustre pwdr on a plate and press some of the stars gently onto it.
- A little power will stick to the surface.
- Place on the baking sheet and leave in a hot place for at least 24 hrs to dry out and harden.
- When dry paint some of the plain stars with gold or possibly silver edible food colouring.
- If using gold leaf lightly brush a few stars with a little beaten egg white.
- Press the gold leaf sparingly onto the stars.
- Arrange all of the stars around the edge of the cake as soon as it is iced if possible pushing them lightly into the icing.
- Or possibly if the icing is dry use a little royal icing to secure them.
- If using gold leaf it must be pure 24 carat gold otherwise it shouldn't be eaten. Edible gold leaf gum tragacanth food colourings and lustre powders are available from specialist mail order supplier. Make this christmas cake any time from mid november to mid december. Dont be tempted to use margarine the butter gives a wonderful flavour and improves the cakes keeping qualities. Store tightly wrapped to prevent the cake from drying out spear occasionally with a skewer and feed with a drop of brandy.
- Makes 30 to 40 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 796 | |
| Calories from Fat 442 | 56% |
| Total Fat 50.82g | 64% |
| Saturated Fat 17.25g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 148mg | 6% |
| Potassium 658mg | 19% |
| Total Carbs 80.36g | 21% |
| Dietary Fiber 7.7g | 26% |
| Sugars 53.29g | 36% |
| Protein 12.54g | 20% |
