|
| HOW
TO MAKE CHRISTMAS CAKE |
RECIPE
BY TALLYRAND |
 |
Christmas
is coming and Tally is getting fat . . . . .
 I
am sat here with workmen in my kitchen and Christmas
cakes in the oven. Thankfully I got them in just before
they arrived to do some remodelling on my kitchen: tiling
my work tops, insetting a marble slab for pastry work
and putting a wonderful New Zealand wood (Rimu)
surround on my breakfast buffet . . . my Christmas present
to myself!
All
being finished off before the end of the weekend; because
I then take off to pick my mother up from the airport.
She is flying out from the UK for two months holiday
in the sun with her son. My Christmas present to her.
My
Christmas present to you? Well last year I gave you,
my tried and tested, old faithful recipe for a traditional,
rich Christmas fruit cake <click
here> This year I thought I would take a
break from this and have a tutu with a quick and easy
variation and after a few attempts, making an adjustment
here, an adjustment there…I now have a recipe that
is, quick and easy to make….in fact its that easy
you could get your children to do it if you like! It’s
a lot lighter in texture and flavour than the usual
cake.
Of
course with all this testing, it means I now have cakes
coming out of my ears. But nothing goes to waste from
my kitchen though . . . I will be taking them down to
the Salvation Army, I am sure they will be able to put
them to very good use. Now there’s a thought .
. . how about your present to me? Why not bake a spare
one and pop it along to the Salvation Army also? . .
. tell 'em ‘Tally Claus’ sent you!
Boy,
does my house smell wonderful as I sit typing this,
very noisy with grinders and buzz saws going, but smelling
absolutely gorgeous . . . aromas of the cakes baking,
the perfume of the brandy, sherry and Grand Marnier
and that unmistakable waft of fruit mingling in the
air.
I
have given some options for the cake as we all like
it slightly different and you may not want the amount
of alcohol I like in a cake! Normally for cake recipes
I like to give exact amounts, but for this one I have
made it child’s play by doing it all in cups.
I
tripled this recipe and have two 20cm round 8cm thick
cakes baking and then I have put the rest of the mixture
into deep muffin trays, to make some smaller versions,
which I think would make wonderful little gifts, all
wrapped in cellophane with a bow. Make it/them now,
place in an airtight container and allow the flavours
to fully mature for Christmas Day.
CHRISTMAS
CAKE RECIPE
Ingredients
for Christmas
Cake
|
dried
fruits of choice (currants, sultanas etc)
|
5
|
cups
|
|
rum,
sherry, port, brandy or orange juice
|
1
|
cup
|
|
castor
sugar
|
1
|
cup
|
|
treacle
or golden syrup
|
4
|
tbs
|
|
melted
butter
|
½
|
cup
|
|
milk
|
½
|
cup
|
|
eggs
|
3
|
pc
|
|
flour
- all purpose
|
2
|
cups
|
|
baking
soda
|
1
|
tsp
|
|
mixed
spice (optional)
|
2
|
tsp
|
How
to make Christmas
Cake
- Place
the dried fruits in a bowl and pour over boiling water,
allow to stand for 5 minutes, drain and place back
into the mixing bowl
- Pour
over the alcohol of choice (or the orange juice),
sprinkle in the sugar, thoroughly mix and allow to
stand for as long as possible - preferably overnight
(covered)
- Place
the butter and milk into a saucepan and warm through,
spoon the treacle directly from the jar into the saucepan,
warm and stir to combine, allow to cool slightly and
add to the fruit
- Add
the beaten eggs and stir well
- Add
the flour and baking soda (and spices if using) and
beat together with a wooden spoon until thoroughly
combined
- Pour
into your prepared cake tin, place on the middle shelf
in a pre-heated oven (150ºC) and bake for approx.
2 1/2 hours. <click
here for baking tips>. Test with a knife:
place a clean knife in the centre, when it comes out
clean the cake is cooked
- Allow
to cool in the tin for 5 minutes and remove to a cooling
rack. Carefully and slowly remove the greaseproof
paper
Chef's
Tip on Christmas
Cake
When
spooning out the treacle, place the spoon under hot
running water and the treacle will just slip right
off the spoon
Once
I have removed the greaseproof collar and base, I
always prefer to wrap the cake immediately in a clean
tea towel, this traps the heat in and keeps the cake
moist, by inverting the steam back into the cake.
Enjoy
your Christmas
Cake and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
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