As of the 25th August , there are 16 weeks till Christmas day .
So now is the time to get preparing your Christmas cakes ,even consider giving Christmas cakes as gifts ...... there is nothing more personal than giving a gift made with love .
My Aunt Ruby taught me how to cook and I was instructed to wrap the outside of the cake tin in folded newspaper sheets as this would guarantee that the outer edges of the cake would not burn or become crisp .
Don't panic all good , our cake tins have improved and remember my aunt Ruby's stove top and oven was wood fired.
You will need to preheat your oven to 150 deg C
Line a large cake tin ( larger than 22cm ) either round or rectangular with cooking spray and baking paper .
Now cream together 350 gm of butter / marg with 250 gm of soft brown sugar until light and fluffy .
Beat 6 eggs individually and add them separately, beating well after each addition .
Now add 3 tbs of whisky or brandy .. or a similar flavoured non alcoholic essence .
Sift together 425 gm of plain flour with 1 dsp of mixed spices .
Mix together 125 gm of sliced pecans , walnuts , almond or a mix of the sliced nuts .
Now mix together 1 and 1/2 kg of mixed dried fruits or chopped dried fruits of your choice .
Add these to the egg , sugar and butter mixture , ensuring the mixture is very well blended .
Pour into the prepared cake tin , tap the tin on the bench to rid of any air pockets , smooth the top and bake in your preheated oven for 2 and 1/2 hours .
Place a sheet of baking paper over the top of the cake at the 90 minute mark .
Check the cake is cooked when a skewer inserted comes out clean .
Let the cake cool in the tin and for longevity sprinkle over whisky or brandy or equivalent flavoured essence .
Allow to cool completely and wrap in baking paper and foil wrap , retain in an airtight container .
The cake will keep for months/ years , until ready to ice .
Icing is optional .
So now is the time to get preparing your Christmas cakes ,even consider giving Christmas cakes as gifts ...... there is nothing more personal than giving a gift made with love .
My Aunt Ruby taught me how to cook and I was instructed to wrap the outside of the cake tin in folded newspaper sheets as this would guarantee that the outer edges of the cake would not burn or become crisp .
Don't panic all good , our cake tins have improved and remember my aunt Ruby's stove top and oven was wood fired.
You will need to preheat your oven to 150 deg C
Line a large cake tin ( larger than 22cm ) either round or rectangular with cooking spray and baking paper .
Now cream together 350 gm of butter / marg with 250 gm of soft brown sugar until light and fluffy .
Beat 6 eggs individually and add them separately, beating well after each addition .
Now add 3 tbs of whisky or brandy .. or a similar flavoured non alcoholic essence .
Sift together 425 gm of plain flour with 1 dsp of mixed spices .
Mix together 125 gm of sliced pecans , walnuts , almond or a mix of the sliced nuts .
Now mix together 1 and 1/2 kg of mixed dried fruits or chopped dried fruits of your choice .
Add these to the egg , sugar and butter mixture , ensuring the mixture is very well blended .
Pour into the prepared cake tin , tap the tin on the bench to rid of any air pockets , smooth the top and bake in your preheated oven for 2 and 1/2 hours .
Place a sheet of baking paper over the top of the cake at the 90 minute mark .
Check the cake is cooked when a skewer inserted comes out clean .
Let the cake cool in the tin and for longevity sprinkle over whisky or brandy or equivalent flavoured essence .
Allow to cool completely and wrap in baking paper and foil wrap , retain in an airtight container .
The cake will keep for months/ years , until ready to ice .
Icing is optional .
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