Christmas recipe-Christmas cake

Christmas recipe Rich Christmas cake Ingredients > 500g butter, softened 500ml soft brown sugar 8 eggs 10ml grated lemon rind 1 250ml flour 5ml salt 5ml mixed spice 5ml cinnamon 5ml ground ginger 500g sultanas 500g seedless raisins 250g currants 200g almonds, chopped 200g glace cherries, halved 250g peel 3ml bicarbonate of soda 50ml black coffee 15ml vinegar; 125ml brandy Method > Prepare the cake pan by lining a 25cm square pan with a double layer of baking paper (base and sides). Wrap and tie at least 2 layers of brown paper or newspaper around the outside with the paper rising slightly above the top of the cake tin. Secure with string. Cream the butter and sugar until light. Add eggs one at a time, beating well after each addition. Add lemon rind. Sift flour, salt, mixed spice, cinnamon and ginger together. Combine fruit and nuts together in a bowl. Coat with a little of the sifted flour and stir into the creamed mixture alternately with the sifted dry ingredients. Dissolve the bicarbonate of soda in the coffee. Stir in coffee mixture, brandy and vinegar. Mix well. Spoon mixture into cake pan and smooth the surface with the back of a wet spoon. Make a slight hollow in the centre to prevent the cake from peaking. Bake at 150Β°C for 2 hours, lower the temperature and bake at 120Β°C a further 60 to 90 minutes. Check if the cake is done by piercing the cake with a skewer, which should come out clean when cooked. Remove from the oven and leave to cool in tin. When cold, remove from tin and wrap in greaseproof or baking paper and cover in foil. Store in a cool place and remember to drizzle with brandy every two weeks. Mama’s Christmas Cake Ingredients > 2 sticks and 2 tbl. butter at room temperature 1 1/2 cups dark brown sugar 4 eggs (medium sized) 3 cups flour 1/4 tsp. salt 1 tsp. ground allspice 1 tsp. cinnamon 1/2 tsp. nutmeg 1 1/2 cups each currants, golden and dark raisins 1 1/3 cups soft dried figs, chopped 1 1/4 cups dates, pitted and chopped 1 cup chopped stoned dried prunes 1 3/4 cups chopped dried apricots 3/4 cup blanched almonds, chopped 2/3 cup plus 4 tablespoons brandy 2 tsp. instant espresso, mixed with 1 tablespoon water Method > Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well. Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Deduct the temperature to 275°F and bake for 3 1/2 hours long or until a tester (or toothpick) inserted in the center of the cake comes out clean. Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly. When the cake is cool, prick the top with a skewer and drizzle lightly with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months. Look for more information on christmas,christmas recipes,christmas recipies,christmas recipe,christmas cakes,christmas pudding cake,christmas dishes,christmas ideas,christmas dinner,christmas party,recipes christmas,christmas cake recipe,christmas meals,free christmas recipes