CHRISTMAS  CAKE

WHAT DO WE NEED

• 525g (3 ½ cups) raisins and sultanas
• 225g (1 ½ cups) chopped almonds & walnuts
• 225g (1 ½ cups)   dried dates, dried figs and dried apricots ( chopped )
• 110g (3/4 cup) mixed candied peel, finely chopped
• 165 (1 cup)  dried  prunes , chopped
• 300g (3 1/3 cups) plain flour
• Pinch salt
• ½ level tsp mixed  spiced
• ½ level tsp  ground cinnamon
• ½ level tsp  freshly ground nutmeg
• 300g (10 oz) butter, slightly softened
• 300g (1 1/3 cups) soft brown sugar
• Zest of ½ lemon
• 6 large eggs, lightly beaten
• 3 tablespoon brandy, plus extra for feeding

PREPARATION

Heat the oven to 150C/300F/Gas 2

The temperature has to be  low as the cake needs a long slow bake.  If the temperature is any higher the outside of the cake will burn and the inside be undercooked.

• Line a 23cm (9″) cake tin with  greaseproof paper.

• In a large bowl mix the  sultanas, raisins, peel and prunes with the flour, salt and spices.
• In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time,   do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together.
• Carefully fold in half the flour and fruit into the egg and butter mixture,  repeat with the remaining flour and fruit. Finally add the brandy  spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of  a  spoon and make a slight dip in the center

• Stand the tin  in the lower part of the oven, and bake for 4½ hours. If the cake is browning too quikly, cover the tin with a double layer of greaseproof  paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
• After 4½ hours check the cake if is cooked. The cake should be nicely risen and  brown all over. Insert a  knife into the center of the cake. If there is sticky dough on the knife when you pull it out it needs  more  cooking , if it is clean, the cake is done and remove from the oven.
• Leave the cake to cool in the tin  for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 – 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas.The cake should be  wrapped in   greaseproof  paper or cling film .

A week  before Christmas your cake will be ready for decoration.

                                                                          MERRY  CHRISTMAS

Ingredients: (makes 20-22 slices)

250 gr of butter at room temperature

250 gr sugar

6 medium size eggs, separated

Zest and a juice of 1 orange

4 tbsp of black treacle

350 gr plain flour

1 tsp of mixed spices

1/2 tsp of ground cinnamon

1/2 tsp of nutmeg           

1/2 tsp of salt

1 tsp of baking soda

450 gr of sultanas

250 gr of raisins

100 gr of dry prunes chopped in big pieces

100 gr of mixed candied peel, chopped

100 gr of glace cherries chopped in big pieces

1 1/3 cup of milk (275 gr)

5 tbsp brandy

For the decoration:

4 tbsp apricot  jam

1000 gr of almond paste

1000 gr of royal icing

Green,red or any other food coloring

Preparation

1. Beat the butter and sugar together until the mixture is light and fluffy.

beat in the egg  yolks,one at a time,then the orange zest,orange juice and the treacle.

2)  In a large bowl, sift half of the flour with the spices and salt. In another bowl,mix the remaining flour with soda and all the dry fruits.Mix together the milk and the brandy.

3)  Gradually stir the spiced flour into the egg mixture and stir well.Stir in the floured fruit, alternately  with the milk mixture. When add all the ingredients mix well.

4)  Whisk the egg whites until stiff and fold them into the mixture.

5)  Grease a 23 cm round,deep cake tin greased and floured.

6)  Turn the mixture into the tin and level the top, making a shallow depression in the center so that the cake will rise evenly.

7)  Preheat the oven and  Bake the cake  to  140 c ( 275 F ) and bake for about 2 1/2- 3 hours,until skewer inserted in the center comes out clean, let the cake cool in the tin.

When the cake is cool enough, turn out on to a wire rack and leave until it is completely cold before wrapping   the cake in foil and storing.

8)  To enrich the cake  is to add alcohol. To do this, prick the cake with a skewer and using a pastry brush, brush the top of the cake with brandy, rum of sherry every week until  you need to icing the cake.

Decorating the cake

To decorate the cake, brush cake with melted jam.

Roll the almond paste and cover the cake,brush a rolling pin with icing sugar,roll gently over the paste.

Icing the cake

Making the royal icing:

900 gr icing sugar

4 large eggs

1 tbsp lemon juice

2 tsp glycerine

Sift the icing sugar

In a large bowl whisk the egg whites until frothy but not very stiff.Beat the icing sugar into the egg whites gradually.When half the sugar has been added mix in the lemon juice and add the remaining sugar gradually. Beat in the glycerine, cover with a damp cloth and leave the icing to stand for 24 hours.

The next day, put half of the icing on top of the cake,using an icing ruler pull smoothly across the top of the cake,remove any excess icing from the sides.Leave the top of the cake to set for another 24 hours before starting on the sides.

To ice the sides, spread the icing around the cake,hold a pallet knife against the cake.

Leave the sides to set for 24 hours

   You can always buy a ready made colored almond pasted or colored icing sugar to create your own decoration.

I know that Christmas Cake is a bit of a process but it worth every bite!!!!

MERRY CHRISTMAS!!!!!!

 ΥΛΙΚΑ

220 γρ. βοτύρο

2 ποτύρια ζάχαρη

5 αυγά-χωρισμένα

4 κουταλιές της σούπας λικέρ πορτοκαλιού

2 κουταλιές κονιάκ

500 γρ. αλεύρι φαρίνα

4 κουταλιές μπέικιν πάουτερ

1 κουταλιά μοσχοκάρυδο

500 γρ. διάφορα γλυκά του κουταλιού ( καρυδάκι,κιτρόμηλο,νερατζάκι, κλπ.)

175 γρ. σταφυδάκια

250 γρ.αμύγδαλα κομμένα

100 γρ. καρυδόκουννες κομμένες

Ξύσμα από λεμόνι και πορτοκάλι.

 ΕΚΤΕΛΕΣΗ

Πλένουμε τα σταφυδάκια, κόβομαι τα γλυκά και τα βάζουμε να φουσκώσουν σε λίγο κονιάκ για 2-3 μέρες.

Κτυπούμε το βότυρο με τη ζάχαρη. Κτυπούμε   τους κρόκους των αυγών  με  ενα πιρούνι και βάζουμε το μισό μιγμα στο μείγμα του βότυρου και της ζάχαρης.

Σε μία άλλη λεκάνη σουρόνουμε το αλεύρι,προσθέτουμε το μπέικιν πάουτερ και το ξύσμα απο λεμόνι και πορτοκάλι.Προσθέτουμε το μείγμα του αυγού και λίγο,λίγο προσθέτουμε τα γλυκά μας,τούς ξηρούς καρπούς και το μοσχοκάρυδο.Σιγά ,σιγά βάζουμε και το αλεύρι,στο τέλος κτυπούμε  τα ασπράδια και το προσθέτουμε στο μείγμα.

Βάζουμε το μείγμα σε στρογγύλη  φόρμα 20 πόντους (λαδομένη και αλευρομένη να ειναι η φόρμα)

Ψείμουμαι σε θερμοκρασία 180 βαθμούς γιά περίπου 2 ΄ώρες

το γλυκό θα ειναι έτοιμο οταν βάζωντας ένα μαχαίρι στο κέντρο του γλυκού βγεί καθαρό.

Αφήνουμε το γλυκό να κρυώση πρωτού το αφαιρέσουμε απο τη φόρμα.

Οταν το κέικ κρυώση καλα το ραντίζουμε με λίγο κονιάκ και ρούμι ή λικέρ πορτοκαλιού και το τυλίγουμε σε αντικολλύτικη μεβράνη.

Στολίζουμε το γλυκό μας λίγες μέρες πριν τα Χριστούγεννα.

ΚΑΛΕΣ    ΓΙΟΡΤΕΣ!!!!