Christmas cake

Christmas cake

Serves 12

  • 280 g pitted prunes

  • 200 g raisins

  • 200 g currants

  • 200 g mixed peel

  • 200 g dried cranberries

  • 140 g glace cherries

  • 100 g mixed nuts

  • 150 ml dark rum

  • 3 teaspoons vanilla essence

  • 3 teaspoons almond essence

  • 400 g brown sugar

  • 250 g plain flour

  • 1 teaspoon ground allspice

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • 1 teaspoon baking powder

  • 230 g unsalted butter

  • 5 free-range eggs

  • 130 ml tawny port

  • 70 ml golden rum

  • 40 g glacéed cedro lemons, sliced wafer thin

  • ½ candied orange (or clementine), sliced wafer thin

  • For the icing

  • 450 g caster sugar

  • 60 ml golden rum

  • ¼ teaspoon cream of tartar

  • 2 free-range egg whites

  • 1 teaspoon vanilla essence

Recipe by Andy Harris



Combine dried fruits in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, vanilla and almond essence and 60g brown sugar. Cover and soak in the rum overnight then transfer to a saucepan. Add 250ml cold water and heat over high heat until begins to simmer then reduce to low heat and cook 15 minutes or until fruits soften. Allow to cool.



Sift flour with allspice, nutmeg, cloves, baking powder and ½ teaspoon salt in a bowl and set aside.



Use an electric mixer to cream the butter and the remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir well to combine, then add reserved flour mixture and combine well.



Preheat the oven to 150°C/300°F/gas 2. Grease a 28cm-diameter springform cake tin with a little softened butter, then sprinkle a little flour around the sides and bottom and shake out excess flour. Spoon cake mixture into cake tin and bake for 2 hours or until a skewer poked in the middle of the cake withdraws clean from the cake. Remove cake from the oven and prick all over with the skewer. Combine port and rum in a jug and pour over the cake. Allow to stand for 3 hours before removing from the springform cake tin.



For the icing, combine sugar, golden rum, cream of tartar, ¼ teaspoon salt and 180ml cold water in a saucepan and cook over low heat until mixture reaches 118C (soft ball stage) on a sugar thermometer. Meanwhile, beat egg whites in a mixer to soft peaks then gradually add hot syrup and vanilla to egg whites, beating constantly for 10 minutes or until icing cools and is of spreadable consistency.



Ice cake immediately with a palette knife and serve with garnish of cedro and clementines on top.

Nutritional Information

Christmas cake

With rummy icing

More Christmas recipes >
0 foodies cooked this
The clue's in the name – this rich Christmas cake is made completely in a food processor – genius!
Serves 12
3h 05m (plus soaking time)
Not too tricky
Method



Recipe by Andy Harris

Combine dried fruits in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, vanilla and almond essence and 60g brown sugar. Cover and soak in the rum overnight then transfer to a saucepan. Add 250ml cold water and heat over high heat until begins to simmer then reduce to low heat and cook 15 minutes or until fruits soften. Allow to cool.

Sift flour with allspice, nutmeg, cloves, baking powder and ½ teaspoon salt in a bowl and set aside.

Use an electric mixer to cream the butter and the remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir well to combine, then add reserved flour mixture and combine well.

Preheat the oven to 150°C/300°F/gas 2. Grease a 28cm-diameter springform cake tin with a little softened butter, then sprinkle a little flour around the sides and bottom and shake out excess flour. Spoon cake mixture into cake tin and bake for 2 hours or until a skewer poked in the middle of the cake withdraws clean from the cake. Remove cake from the oven and prick all over with the skewer. Combine port and rum in a jug and pour over the cake. Allow to stand for 3 hours before removing from the springform cake tin.

For the icing, combine sugar, golden rum, cream of tartar, ¼ teaspoon salt and 180ml cold water in a saucepan and cook over low heat until mixture reaches 118C (soft ball stage) on a sugar thermometer. Meanwhile, beat egg whites in a mixer to soft peaks then gradually add hot syrup and vanilla to egg whites, beating constantly for 10 minutes or until icing cools and is of spreadable consistency.

Ice cake immediately with a palette knife and serve with garnish of cedro and clementines on top.

Nutritional Information Amount per serving:
  • Calories 946 47%
  • Carbs 150.0g 58%
  • Sugar 133.3g 148%
  • Fat 23.9g 34%
  • Saturates 11.5g 58%
  • Protein 9.7g 22%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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