Christmas cake. V Boiled cake I was thinking back years ago when I got married my wife was showing off her baking skills, it took me back to my childhood when my mother used to make the Christmas Cake every year, this got me thinking which one do I ask my wife to bake or should I just buy one, but Ill like to drop her a hint......shed say go bake it yourself :) Boiled fruit cake Ingredients 250g butter 1kg mixed dried fruit 200g glace cherries 4 tbsp brown sugar 1 cup milk 1 tsp bicarbonate soda 4 eggs 1 cup plain flour 1 cup self-raising flour 1/3 cup brandy 200g walnuts, chopped Method In a large pot, melt the butter on a low heat and add the mixed fruit, cherries, brown sugar and milk. Bring to the boil and add the bicarbonate soda. Simmer on low until the fruit is plump and juicy (about 5 minutes). Set aside to cool. Preheat oven to 180°C. Take a round springform cake tin and grease with butter. Line with 3 layers of brown paper. Extend the paper above the lip by 4cm. In a mixing bowl, beat the eggs and add in the flour and brandy. Pour the mixed fruit and walnuts into the bowl and mix until fully combined. Pour the mixture into the cake tin and bake for 2 hours. At the 40 minute mark check the top of the cake. If it is lightly browned, cover it with a 4 layer disk of tin foil to protect the top from burning - keep checking the top every half an hour and cover when browned. This cake cannot go the full 2 hours without being covered as the top will burn. Check with a skewer at the 1 hour 30 min mark. If the skewer comes out clean remove from oven. If not, return to the oven for 10 minutes more and check again. Pour half a cup of brandy over the top of the hot cake and replace the foil disk. Wrap the cake in about 15 layers of newspapers and secure for 24 hours. Wrap in foil to keep.
Posted on: Tue, 02 Dec 2014 12:33:43 +0000
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