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Nisbets Favourite Traditional Christmas Cake Recipe

10:38 am

Cake Decoration
It’s that time of the year again when Christmas menus start appearing in restaurants and decorations are making their way onto shop shelves. The truth is, Christmas is fast approaching and for all you eager home bakers out there, the time to start your cake preparation is now.

No Christmas feast is complete without a traditional Christmas fruit cake taking pride of the table amongst the other desserts and nibbles. This traditional pudding is the staple sweet treat that everyone will be asking for over the festive period so it is imperative to get it right. To guarantee yours is flavoursome, it is a good idea to make the cake well in advance of the big day, as it will need up to 12 weeks to mature and be ‘fed’ with your finest liquor. We have put together a simple, yet traditional, recipe and highlighted all of the essential equipment to ensure your guests are happy this Christmas.

Baking must haves...
Vogue Cake Tin

This 20cm cake tin from Vogue looks classic in style, but its spring form mechanism will ensure your Christmas cake can be released easily with no rips or tears, producing a perfectly shaped base for your icing to wrap around.

Kitchenaid Mixer

The kitchenAid K45 mixer will make light work of mixing tasks which can get difficult with the thick consistency of this particular bake. This will not only save you a lot of time and work, but it will also produce better results by mixing all the ingredients in good order.

This juice extractor is great for a wide range of bakes. Its clever design extracts the maximum amount of juice from the fruit, leaving no wastage and allowing you to accurately stick to recipes. Its filtered reservoir allows the juice to flow through straining out any of those unwanted pips.

1kg mixed dried fruits (mix of raisins, sultanas, cherries,                   100g ground almonds          
currants, prunes, cranberries and figs.)                                               ½ tsp baking powder    
Zest and juice of 1 orange                                                                    2 tsp mixed spice  
Zest and juice of one lemon                                                                1tsp ground cinnamon    
150ml brandy, rum, cherry or whisky (and a little extra for feeding)  1tsp vanilla extract        
200g light brown sugar                                                                        100g flaked almonds    
175g plain flour                                                                                   4 large eggs
1. Place the dried fruit, zest, juice, your favourite tipple, butter and sugar into a large pan and pop over a medium heat. Once your mixture has started to bubble, reduce the heat and allow it to simmer and infuse all the fruity flavours for a further 5 minuntes. Pour the mixture into one of our large mixing bowls and leave it to cool for 30 mins.

2. Heat oven to 150°C/130°C fan/gas 2. Grease your Vogue 20cm cake tin and line with quality baking parchment, grease again and add a second layer of parchment to make sure your bake comes out perfectly smooth.

3. Add all of the remaining ingredients to the mixture and pour it all into your KitchenAid mixer. Ensure all elements are blended well. Pour the finished mixture into your prepared tin and smooth the top with a spatula. Bake in the oven for 2 hrs.

4. Once you have removed the cake from the oven use a skewer to create small holes. Pour 2-3tbsp of your selected drink over the cake and leave it in the tin until it has completely cooled and absorbed all of the yummy flavouring.

5. To store your cake, peel away the baking parchment and wrap in cling film. Every two weeks unwrap and feed with 1-2 tbsp of your chosen spirit, re-wrap and repeat until it is time for icing.This will help to keep the cake moist on the inside and produce a rich festive flavour.


Top tips
1. When it comes to icing your cake you will need a dry surface on your bake, so avoid feeding it for the last week.

2. If the batter is too thin your fruit and nuts will sink to the bottom. Ensure the mixture is thick so your ingredients will be evenly distributed.

By Eva Parks


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