Christmas Cake: Part One
I know, I know, far too early for Christmas, I hate it myself that the supermarkets are all gearing up for Christmas even before Halloween has been and gone. However, somethings are better if you start early, namely the cake puddings and mincemeat. If you get them made now they have a chance to mature giving much better flavours in the finished product.
Shop bought Christmas cakes, puddings etc are frequently great but not always, so I prefer to make my own. With home made stuff you can tailor make everything to suit your own specific needs. I for example hate currants so I can make sure they do not get into any of the cakes, puddings or mincemeat that I make.
For my Christmas Cake I use a variation of a Delia Smith recipe, which I have always found makes a fabulous flavoursome cake. You can hundreds of recipes on line but here's the one I use.
455g Dried Fruit. - 225g Raisins
40g Mixed Peel
Of course you can use other fruit, just ensure whatever, you use you keep the fruit total to 455g.
110g Plain Flour
1/4 tsp Nutmeg
1/4tsp Mixed spice
110g Unsalted Butter
110g Dark Brown Sugar
40g Chopped Almonds
1 tsp Black Treacle
1/2 Lemon rind
1/2 Orange rind
Measure out all the dried fruit ingredients plus the chopped almonds and place in a bowl.
Add brandy stir thoroughly then cover.
Allow to soak over night.
Rest of the method to follow tomorrow