Fig & honey Christmas cake
Fig & honey Christmas cake
750g mixed dried fruits
100g blanched whole almonds , roughly chopped
100g chopped peel
200g dried figs , roughly chopped
100g glacé cherries , well rinsed and quartered
300g plain flour
1 tsp ground cinnamon
1 tsp grated nutmeg
Zest 1 lemon
250g lightly salted butter
250g light muscovado sugar
1 tsp vanilla extract
2 tbsp clear honey
1 tbsp black treacle
4 large eggs
½ tsp bicarbonate of soda
1 tbsp milk
3 tbsp brandy , plus extra to feed
Serves 8 - 10
Prep 30 mins
Cook 3 hrs 30 mins
Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin
first with a double layer of brown paper, then with a double layer of baking
parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries.
Turn well and add the flour, spices and lemon zest. In a separate bowl,
cream the butter and sugar thoroughly, then add the vanilla extract, honey
and treacle. Still beating, incorporate the eggs, then stir in the fruit and
flour mixture. Dissolve the bicarbonate of soda in the milk and stir in
thoroughly. Add the brandy by the spoonful, until you have a soft dropping
consistency.
Turn the batter into the cake tin and make a dip in the middle using the
back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out
clean, it's ready. If there is any cake mix on the skewer, give it 10 mins
more and test again. When it's done, remove the cake from the oven and leave
to cool in its tin. The next day, remove from the tin, wrap in fresh
greaseproof paper, then put it into an airtight tin or wrap tightly in foil.
The usual thing is to keep the cake for at least a month before icing it,
and to unwrap and sprinkle it occasionally with more brandy.
782 kcalories, protein 10g, carbohydrate 121g, fat 30 g, saturated fat 14g,
fibre 5g, sugar 98g, salt 0.64 g
Prettypinkbutterfly
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