Golden Jewelled Christmas Cake

Name: Golden Jewelled Christmas Cake
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 100 g apricots; 100 g red glace cherries; 100 g prunes; 100 g raisins; 100 g sultanas; 175 g candied peel; 4 tablespoons brandy; 175 g mixed shelled nuts (hazelnuts and brazil nuts); 200 g softened butter; 200 g golden caster sugar; 4 eggs, beaten; 1 orange, juice and zest; 1 lemon, juice and zest; 1 teaspoon ground cinnamon; 200 g plain flour; 1/2 teaspoon ginger; 100 g ground almonds

Submitted by Wild Thyme Flour

"A lighter version of a classical christas cake. Some members of my family that don't like christmas cake normaly, loved this. You will need a deep 20cm round cake tin. Eggs need to be at room temperature, and butter softened."

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Ready In:: 2hrs 15mins
Ingredients:: 17
Serves:: 12

ingredients

100 g apricots
100 g red glace cherries
100 g prunes
100 g raisins
100 g sultanas
175 g candied peel
4 tablespoons brandy
175 g mixed shelled nuts (hazelnuts and brazil nuts)
200 g softened butter
200 g golden caster sugar
4 eggs, beaten
1 orange, juice and zest
1 lemon, juice and zest
1 teaspoon ground cinnamon
200 g plain flour
¹⁄₂ teaspoon ginger
100 g ground almonds

directions

Line a 20cm greased cake tin with a double layer of baking paper. Preheat oven to 150c.
Chop apricots, quarter cherries, chop candied peel.Mix together with the brandy.
In a large bowl, beat together the butter and sugar using a hand held mixer, or a wooden spoon until light and fluffy.
Beat eggs in a jug add to the creamed mixture a little at a time , beating well after each addition. Don't worry if it curdles, the cake wont be affected.
Add the zests and juice, then the soaked fruit and liquid. Chop nuts then stir in .
Set a sieve over the bowl , tip flour, cinnamon and ginger and sift into bowl.
Tip in the ground almonds, then fold everything in using a large spoon.There should be no trace of flour.
Spoon cake mix into the prepared tin, press down lightly and smooth. Bake 45minutes- 1 hour, reduce heat to 120C and bake a further 1-2 hours until golden brown and firm to the touch and has stopped making a hissing sound ( singing). A skewer should come out clean.
Wrap in baking paper and foil for up to 3 months or freeze for 1 year.
Feeding the cake: make several holes in it and spoon 2 tbsp of brandy at weekly intervals until ready to ice.

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RECIPE SUBMITTED BY

Wild Thyme Flour

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>

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