Traditional Christmas cake recipe
Ingredients
2 teaspoons Ground Cinnamon
1 teaspoon Mixed Spice
125g Slivered Almonds
50g Nestle Plaistowe Dark Cooking Chocolate, melted, extra
50g Nestle Plaistowe Premium White, melted
Icing sugar, to dust
2 cups Sultanas
1 cup Currants
1 cup chopped Raisins
1/2 cup halved Red Glace Cherries
1/2 cup Mixed Citrus Peel
1/3 cup rum
250g butter, chopped
1 cup CSR Brown Sugar
2 teaspoons vanilla essence
4 eggs
100g Nestle Plaistowe Dark Cooking Chocolate, melted
2 tablespoons apricot jam
2 cups Plain Flour
Traditional Christmas cake recipe
Method
Step 1
Combine sultanas, currants, raisins, cherries, peel and rum in a large bowl, cover, and stand for 1 hour or until ready to use.
Step 2
Preheat oven to 160°C. Grease and line base and sides of a round 23cm (base measurement) deep cake pan with two layers each of brown paper and baking paper.
Step 3
Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and jam.
Step 4
Add creamed mixture to fruit mixture with sifted flour, cinnamon, mixed spice and almonds, and mix well.
Step 5
Spoon mixture evenly into prepared pan. Bake for 2 1/2 -3 hours or until cooked. Cover cake and allow to cool in pan overnight.
Step 6
Place 2 sheets of baking paper on a flat surface. Spread thinly and evenly with extra dark chocolate on one and white chocolate on the other. Set aside to cool. When almost set, cut out stars with pastry cutters. Place in the fridge until completely set. Dust cake with icing sugar and decorate with stars to serve.
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