A nice holiday treat for all of you out there. Now I know this post is a little late for Christmas but you may want to consider this recipe for next year. You can use the earlier months and have a couple of trial runs during the year J
A Christmas Cake for the family to enjoy.
- chopped dried dates – 2.5 cups
- sultanas – 1.5 cups
- currants – 1.5 cups
- packet red glace cherries – 150g
- unsalted butter – 250g
- brown sugar – 1.5 cups
- sweet sherry – 0.5 a cup
- cup water – 0.25 a cup
- eggs – 7
- breakfast marmalade – 2 tablespoon
- plain flour – 1.5 cups
- self-raising flour – 0.5 cup
- mixed spice – 1 tablespoon
- bicarbonate of soda – 0.5 tablespoon
- pure icing sugar – 3.5 cups
- Grease a round cake pan with the following dimensions 22cm x 7cm-deep. Use two layers of brown paper to line it with and one layer of baking paper, leaving an overhang of 4cm.
- Combine the butter, fruit, sherry, water, and sugar in a large saucepan and stir without boiling. Stir until sugar is dissolved and bring to boil. Simmer for 10 minutes, however stir once in a while. Pour content into a heatproof bowl and let it cool to room temperature.
- Use a fruit mixture and stir the 5 eggs and marmalade and add spice, flours and bicarb and mix it really well.
- Set oven for 2.5 hours and cook on 150C. You may use foil to protect the top if the top starts to go brown.
- Wrap the hot cake and pan in foil and let it cool in the pan.
- Use the icing to spread on the top.
- Beat 2 egg whites with an electric mixer until frothy. Then mix in icing sugar until combined. Beat for 2 minutes until texture is smooth.