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Christmas cake and it entails a lot of picky details to be able to finish a perfect and delectable treat. Normally, Christmas cake should be prepared well ahead of time to set out its moistness and flavor. I usually procrastinate and bake it a week just before Christmas. However, this year
I am determined to do it the right way. So yesterday the kitchen gave off a gentle spicy whiff as the cake was slowly cooked for four and a half hours. Just one hint of its aroma is enough to conjure Christmas up.
Just before Christmas I habitually take out the unfailing old Delia Smith cook book to look into the cake recipe and the quantities needed for the marzipan. Her recipes almost always work and are perfect, if not always inspired. Now she has long been replaced by the younger, and sexier Nigella. However, her books are still at the back part of my shelf, where I can easily locate and grab should I need to check on details of some dishes. In this article, I will share my traditional fruit cake recipe which I usually prepare for Christmas.
Delectable Fruit Cake Recipe
Ingredients:
450 grams or 1 pound of currants
175 grams or 6 ounce of sultanas
175 grams or 6 ounce of raisins
50 grams or 2 ounce of glazed cherries (optional)
50 grams or 2 ounce of mixed candied peel - chopped
3 tablespoons of brandy
225 grams or 8 ounce of plain flour
½ teaspoon of salt
¼ teaspoon of grated nutmeg
½ teaspoon of mixed spice
225 grams or 8 ounce of unsalted butter
225 grams or 8ounce of soft brown sugar
4 pieces of large eggs
50 grams or 2 ounce of chopped almonds
1 dessertspoon of treacle
1 grated rind of lemon
1 grated rind of orange
Instructions:
The night before you plant to make the cake, marinate all the dried fruit and peel with brandy. Place it in a covered bowl and put it aside over night or for at least twelve hours.
Grease and line a 20 centimeter or an 8 inch round cake tin or an 18 centimeter or a 7 inch square one.
Sift the flour, salt, and spices altogether. Cream the butter and sugar altogether in a large mixing bowl until it is light and fluffy (make sure to do this thoroughly). Beat the eggs and add them gradually to the creamed mixture, making sure to beat well each time. Next, gently fold in the flour and spices. Add and stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Pour the mixture into the cake tin, spreading it out evenly. Tie a band of brown paper around the outside part of the tin and cover its top with a double layer of greaseproof paper with a hole cut in the middle of it. Bake the cake at 140oC/275oF for 4 ¼ to 4 ¾ hours. Never open the oven door to test until at least 4 hours have passed. Once the cake is baked, set it aside to cool. Once it has cooled wrap it in a layer of greaseproof paper then foil. Delia Smith suggests adding it with brandy once every week by poking a couple of holes with a skewer then letting few teaspoons of brandy infuse in.
The cake should now be well-wrapped in greaseproof paper and foil and kept on a shelf in the store cupboard. A week before Christmas I usually make the marzipan to go with it. I'll be sure to get a lot of help with it, as the children compete to collect up any scraps that fall off or are trimmed.
Generally, fruit cakes are labeled as typical Christmas dish, but always remember that fruit cakes have century's old tradition behind it. Did you know that back in the 13th century, dried fruit started to arrive in England from Portugal and the east Mediterranean? During the later half of 1700s, English people gave fruit cake slices to women who sing Christmas carols. Fruit cakes were commonly used in celebrations from the turn of the 18th century. It became a tradition in England for single wedding guests to put a slice of dark fruitcake under their pillow every night so they could dream of the person they will marry one day. The oldest fruit cake company in the United States, is the Collin Street Bakery, in Corsicana, Texas. It was set up in the year 1896.
The fruit cake has enticed people all over the globe for centuries. As soon as you take a lip smacking bite, you will experience a taste of culture and valued traditions over the years. The fruit cake which I would like to offer you is loaded with fruits and nuts in proportion to the batter. The kind of fruit cake that I bake will make you savor the rich French cherries, the almonds, the California nuts, the pineapples, orange peels and lemon added with a dab of brandy. In this article, I won't be discussing how the fruit cake is made since it's a common recipe that almost everyone bakes during Christmas, instead, I will be citing important points and techniques that you could use to make the fruit cake more enticing.
For people who would want to go for a stronger aroma and sharper flavor, then you can make a darker version of the fruit cake. A dark fruit cake mostly contains prunes, dates, cherries, walnuts, brown sugar and molasses.
However, if you prefer the subtle taste, then you can also make a light fruit cake. Unlike dark fruitcake, the light one mostly contains granulated sugar, golden raisins, pineapples, apricots and the light corn syrup.
When you go for a trekking and camping, make sure to put a lot of fruit cakes in your backpack. Your friends will surely love you for this simple delight. The best thing about fruit cakes is that it they last for months and still maintains its essential flavor.
Always remember that in preparing a fruit cake, it is important to take your time to make it perfect. Thus, patience is the key. It is important to prepare the nuts and fruits that you will be using and soak it with liquor or brandy over them. Keep the mixture well covered for about two or three days. Though some recipe would only require an overnight marinate of nuts and fruits, I strongly recommend soaking for a day or tow to infuse the flavor of brandy in the fruits and nuts. After 2 to 3 days, you may start preparing the batter and bake them. Just remember that the fruit cake should be baked on a low temperature. Covering the pan with waxed paper will keep the sides of the cake from burning.