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Rich dark Christmas Cake

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Rich dark Christmas Cake

9th of December, 2015

Rich Moist Christmas cake

1.5kg dried fruit : mix of currants, raisins, orange peel, cherries, chopped prunes.  Soak  mixed dried fruit in 500ml brandy (preferably for a month, but a day or two will do if you’ve left things a little late)

zest of 1 orange finely grated


225g butter softened slightly
225g sugar

5 large eggs (preferably free range)

225g flour sifted

1 tsp baking powder

1 tsp each salt, cinnamon and ground ginger

75g hazelnut flour (or walnut flour)

150g mix of almonds, cashews and brazil nuts

 

Cream butter and sugar til light and fluffy.  Add eggs one by one, beating between each.

Sift dry ingredients together and add to creamed mixture along with soaked fruit and nut meal. Fold together thoroughly.

Grease and line a 25x25cm tin (line with cardboard as well as baking paper) or wooden cake box, spoon in mixture ensuring no air gaps. Cover top of cake tin with cardboard to stop surface from drying out too much.

Bake 150 degrees C for about 3.5 hours.  Check that cake is cooked using fine skewer before removing from oven.

Cool well then wrap in grease proof paper and store in airtight container til Xmas.  Ice if desired (my Dad has a very sweet tooth so I ice with almond paste, then a whipped butter and sherry icing – mmm)

Serve to guests with a glass of chilled Ataahua 2014 Late Harvest Gewurztraminer – delicious!