Popular Recipes: English Christmas Cake

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English Christmas Cake

"This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel."

Ingredients :

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1 1/2 cups butter
  • 1 3/4 cups superfine sugar
  • 6 eggs
  • 2 cups raisins
  • 2 cups golden raisins
  • 4 cups dried currants
  • 1 cup candied cherries
  • 3/4 cup chopped almonds
  • 2 tablespoons brandy

Instructions :

Prep : 15M Cook : 16M Ready in : 12H15M
  • Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
  • In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
  • Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
  • Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
  • Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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