The Only Christmas Cake Recipe You Need To Impress Your Familyby Saundarya Srinivasan | Sun Aug 07 2016 | 37 Views
Christmas is around the corner and we’re already quite excited for the many presents we’re going to receive, and the endless plates of delicious food we’re going to eat. We’re guessing we might have to go on one of our detoxes after it’s all over. Putting that aside, we’ve put together a simple Christmas cake recipe for those of us that love this holiday that brings everyone together, much like the ingredients in this moist and delicious Christmas cake.
2 green apples
½ cup chopped dried apricots
1½ cups raisins
1 cup chopped dates
1 cup chopped figs
½ cup slivered almonds
1½ cups sultanas
2 cups Old Monk Rum
300 gm unsalted butter (at room temperature)
1¼ cups powdered brown sugar
2 vanilla beans (split and scraped)
1½ cups refined flour (maida)
¼ teaspoon baking soda
1½ teaspoons cinnamon powder
1 teaspoon nutmeg powder
For the maceration
Core, peel and grate the green apples. You can use Granny Smith ones for this Christmas cake recipe.
In a large container, put the grated apples, sultanas, raisins, figs, dates, apricots, almonds, and cover with the Old Monk Rum. Store for a minimum of 24 hours before you go on to the next step.
For the cake batter
In a bowl, beat together, vanilla, sugar, and butter till the sugar is completely dissolved and the mixture is light and airy.
Add the eggs one at a time, and beat well until peaks form when you pull out the beater.
In a large bowl, sift together the flour, baking soda, nutmeg powder, and cinnamon powder. Add the macerated fruits and mix well till all of them are completely covered.
Add the mixture that you’ve made with the butter, sugar, and eggs to the flour and fruits mixture. Keep folding it in till it is completely mixed. Don’t over mix it—you wouldn’t want a cake that hasn’t rise properly.
Pour the batter into a greased and lined cake tin. If you want to make smaller portions, you can pour it into cupcake moulds.
Preheat oven to 275°F and bake for 2 hours and 30 minutes, or until a skewer inserted in the centre comes out clean.
Once you’ve taken the cake out of the oven, place it on a wire rack and let it cool. You could use it later in the day, or keep it refrigerated in an airtight container for up to a month. Just warm it before serving.
#EatExtra: To enhance the booziness, you can use about 1¼ cups of rum to drizzle on top of the cake right after it’s come out of the oven. This Christmas cake recipe gets us through the winter hibernation.
Photo for representative purposes and courtesy of Pixabay.