BISHOP`S BREAD ..... recipe posted on my blog on 4 th Sept 2014
is another great cake for the Christmas table.
GLAZED TIERED CHRISTMAS CAKE ...
the perfect alternative to the traditional iced Christmas cake.
Place 300 gm sultanas
300 gm raisins
150gm of cranberries
125 gm of mixed peel
250gm of glace cherries
60 gm of chopped apricots
60gm of chopped dates
I added 4 tbs of brandy , ( but this optional )
Cover and let stand for a at least4 hours or overnight.
Preheat your oven to 150deg C
Prepare a 8" round pan ( 20 cm )...I`m using a 3 tiered 8" cake pan .
double line your pan ( for insulation ) with baking paper , allow a 2" overlap at the top of the pan .
Beat 250gm of butter or margarine until soft an creamy .
Add 150gm of soft brown sugar
Beat until light and fluffy, this should take about 5 minutes with an electric mixer.
Stir in 60gm of melted dark chocolate
1 tsp of almond essence
1 tsp of vanilla bean paste
2 tsp of glycerine
2 tsp of apricot jam
The finely grated rind of 1 lemon
Juice of 1 lemon
In a separate bowl sift together 250gm of plain flour
1 tsp of allspice
1 tsp of ground ginger
1/4 tsp salt
Add the flour mix alternatively with 5 eggs ( added 1 at a time ) to the cream batter.
Mix the ingredients well.
Now add this batter to the fruit, you will need to use your hands .
Spoon the mixture in prepared pan
Smooth top with back of a spoon
Shuffle tin to break up any air bubbles .
Place the pan in preheated oven
Bake for 3.5 hours.
Rest a sheet of baking paper over the overlap after the 1st hour of cooking , to prevent the over colouring of the cake surface.
The cake will be firm to the touch when cooked and when a skewer inserted comes out clean.
Cool the cake in the pan on a wire rack.
You can prick the surface of the cake with a fine skewer and sprinkle an extra 2 tbs of brandy over the top.
When cold turn the cake out of pan .
Wrap in double thickness of foil until ready to decorate ..
When ready to serve
Brush the cake surface with apricot jam and arrange whole nuts and cherries as you like .
is another great cake for the Christmas table.
GLAZED TIERED CHRISTMAS CAKE ...
the perfect alternative to the traditional iced Christmas cake.
Place 300 gm sultanas
300 gm raisins
150gm of cranberries
125 gm of mixed peel
250gm of glace cherries
60 gm of chopped apricots
60gm of chopped dates
I added 4 tbs of brandy , ( but this optional )
Cover and let stand for a at least4 hours or overnight.
Preheat your oven to 150deg C
Prepare a 8" round pan ( 20 cm )...I`m using a 3 tiered 8" cake pan .
double line your pan ( for insulation ) with baking paper , allow a 2" overlap at the top of the pan .
Beat 250gm of butter or margarine until soft an creamy .
Add 150gm of soft brown sugar
Beat until light and fluffy, this should take about 5 minutes with an electric mixer.
Stir in 60gm of melted dark chocolate
1 tsp of almond essence
1 tsp of vanilla bean paste
2 tsp of glycerine
2 tsp of apricot jam
The finely grated rind of 1 lemon
Juice of 1 lemon
In a separate bowl sift together 250gm of plain flour
1 tsp of allspice
1 tsp of ground ginger
1/4 tsp salt
Add the flour mix alternatively with 5 eggs ( added 1 at a time ) to the cream batter.
Mix the ingredients well.
Now add this batter to the fruit, you will need to use your hands .
Spoon the mixture in prepared pan
Smooth top with back of a spoon
Shuffle tin to break up any air bubbles .
Place the pan in preheated oven
Bake for 3.5 hours.
Rest a sheet of baking paper over the overlap after the 1st hour of cooking , to prevent the over colouring of the cake surface.
The cake will be firm to the touch when cooked and when a skewer inserted comes out clean.
Cool the cake in the pan on a wire rack.
You can prick the surface of the cake with a fine skewer and sprinkle an extra 2 tbs of brandy over the top.
When cold turn the cake out of pan .
Wrap in double thickness of foil until ready to decorate ..
When ready to serve
Brush the cake surface with apricot jam and arrange whole nuts and cherries as you like .
Make sure it is ripple wrapped in foil and then housed in an air tight container .
Can be kept for 12 months .
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