Frosted Golden Christmas Cake recipe
This cake is not the dark, rich black kind but is packed with lots of the lighter dried and glacé fruits, like apricots and sultanas, glacé pineapple and ginger, making a popular alternative with younger members of the family and an ideal all year round cake. It can also be made much nearer Christmas as it does not need soaking and maturing.
At this fraught time of year simple and luxurious effects can be produced almost instantly with dried and glacé fruits and nuts, a little syrup or honey, even some holly sprigs and a clever last minute sprinkling of sugar.
Prep time: 40 min + soaking
Cook time: 2 1/2-3 hours
- Ingredients
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Ingredient:
350g mixed dried fruit
100g chopped mixed nuts
350g glacé fruits (cherries, pineapple, ginger) chopped
225g dried apricots, roughly chopped
2 tablespoons sherry or brandy
1-2 tablespoons orange juice
250g butter or margarine
250g castor sugar
4 eggs, beaten
350g plain flour, sieved
2 tsp baking powder
2 tsp salt
1tbsp golden syrup
To decorate:
3tbsp warmed clear honey
100g pecan nuts, halved
75gglacé cherries, halved
75g cleaned hazlenuts
75g dried apricots, halved
50g glacé pineapple, cut in wedges
1 egg white
Extra castor sugar - Method
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1. Prepare a 23cm/9" round or 20cm/8" square cake tin, line with two layers of grease proof paper in the base and a deep band around the inside. Add a deep band of brown paper outside, coming above the tin. Then grease lightly.
2. Prepare all the fruit and mix them, in a large bowl with the sherry and orange juice. Cover and leave in a cold place overnight or for several hours.
3. When ready to cook pre-heat the oven to 160C/325F/Gas Mark 3. Cream the margarine and sugar until light and fluffy. Gradually beat in the eggs alternately with the flour, baking powder and salt until quite smooth. Then add the prepared fruits and juice and the syrup.
4. Spoon into the tin, flatten the top and bake for 1 hour. Reduce heat to 150C/300F/Gas Mark 2, for a further 11/2-2 hours. To test push a skewer into the centre of the cake, it should come out clean, not sticky, or listen to hear if the cake is still crackling. If necessary return the cake to the over for a further 15-20 minutes or until cooked.
5. Allow the cake to cool in the tin. Then remove from the tin and wrap tightly in grease proof paper and foil until required. This cake does not need to mature, but will always improve if you can store it for a few weeks, and add the occasional spoonful of brandy if you wish.
6. To decorate : Leave it for at least five days, then unwrap fully and place on a plate or cake board. Brush warmed honey all over the top of the cake and then arrange whole nuts and fruits in a neat pattern. To create a crusted sugar effect brush the nuts and fruits with lightly beaten egg white and then sprinkle thoroughly with castor sugar. Allow to dry. Keep the cake in a tin in a dark, cool and dry place.
Food Features rating: A Last Minute But Luxurious Christmas Cake.
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