Ingrédients pour Nanna's Christmas Cake
- 250g softened unsalted butter
- Sultanas
- Glace Red Cherries
- 500g mixed dried fruit (raisins, currants, sultanas, cranberries etc.)
- Plain Flour
- 2 tsp baking powder
- 4 large eggs
- Spice Essence
- Rum
- Brown Sugar
- Raisins
- Slivered Almonds
- Bicarbonate Of Soda
- ½ tsp ground nutmeg
- Orange, Juice And Zest Of
- Salt
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Comment préparer Nanna's Christmas Cake
- Day 1: Prepare the Fruit
- Finely chop 500g mixed dried fruit (raisins, currants, sultanas, cranberries etc.)
- Soak the chopped fruit overnight in 150ml brandy or sherry, 2 tbsp orange juice, 1 tsp parisienne essence and the zest of 1 orange.
- Day 2: Bake the Cake
- Preheat oven to 160°C (320°F).
- Cream together 250g softened unsalted butter and 250g caster sugar until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, sift together 250g self-raising flour, 1 tsp bicarbonate of soda, ½ tsp ground nutmeg, and 2 tsp baking powder.
- Gently fold the dry ingredients into the fruit mixture, ensuring not to overmix.
- Stir in 100g blanched almonds (slivered or whole).
- Add the creamed butter and egg mixture to the fruit and almond mixture and combine well.
- Line a 20cm x 7cm square tin with two layers of brown paper – one layer greaseproof paper.
- Pour the batter into the prepared tin.
- Bake at 160°C (320°F) for 30 minutes, then reduce the oven temperature to 120°C (250°F) and bake for a further 150 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before removing and transferring it to a wire rack to cool fully.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
14g
Carbs
8g
