CC#13: Last Minute Christmas Cake
CATEGORIES: Recipes Snacks + Treats
Traditionally Christmas Cakes are supposed to be made months ago and months ago in order for it to soak it in booze weeks before the big day. Now it is safe to safe I am a big fan of food traditions but this is not one I adhere to!
I made mine yesterday and it tastes delicious and perfectly festive! Today for the penultimate Christmas Countdown post I will show you how you can easily make your own.
But why bother to make your own?
Firstly homemade cake always taste better than shop bought cake. Always.
Secondly there are some weird ingredients in shop bought ones. Here are a few bizarre ingredients I picked out from the (very long) Tesco Finest Christmas Cake ingredients:
Stabilisers (Tragacanth, Xanthan Gum) , Maize Starch ,Salt ,Colours (Titanium Dioxide, Caramel, Anthocyanins, Beta-Carotene, Iron Oxide, Silver) ,Glazing Agent (Shellac) , Free Range Dried Egg White ,Preservative (Potassium Sorbate) , Anthocyanins) ,Citric Acid ,Preservative (Sulphur Dioxide) ,Candied Citrus Peel contains: Orange Peel ,Glucose-Fructose Syrup ,
Shellac?? Surely that was just for manicures??
So I have set about making my own version. This can be gluten/grain free or made using spelt flour. I have adapted it from a Delia Smith Recipe, so most of the credit goes to her! If you don’t have any gluten allergies feel free to use her recipe just please use butter not spreadable margarine, and spelt flour not white self raising flour.
- 500g Mincemeat
- 100g Prunes - chopped finely
- 100g Dates - chopped finely
- 185g Mixed Dried Fruit
- 2tbsp Honey
- 3 Organic Eggs
- 200g Ground Almonds/ or 225g Spelt Flour
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1 tsp Cinnamon
- 1tsp Ginger
- 130g Organic Butter / 150g Butter (if using Spelt Flour)
- 150 ml Liqueur or spirit
- 1 tsp Bicarbonate of soda
- Preheat oven to 160c and line your cake tin.
- Place all the dried fruit and mine meat in a bowl and cover in chosen alcohol. Leave for ideally a few hour or if in a hurry 10-15 minutes.
- Mix all the dry ingredients in a bowl.
- Then add the butter, honey and eggs and whisk until fluffy.
- Then add the fruit mixture and mix thoroughly.
- Pour into cake tin and place in oven for roughly 2 hours or when the top of the cake springs back when lightly pressed.
- Remove from oven and ice as desired.
- Feel free to add different fried fruits .
- The traditional liqueur used is brandy but I used some homemade clemencello vodka which was lovely, so feel free to experiment.