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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Traditional Christmas Cake - Preparation & Baking

    This recipe has been in our family for 80 years and is a traditional Christmas Cake Recipe.  This traditional recipe needs to be prepared in October or early November to allow plenty time to feed it with additional brandy or tipple of your choice on the run up to Christmas!

    I always use a 9” round tin for this recipe

    Christmas_Cake_Recipe_Original.jpg

    Recipe 

    Ingredients

    Measure

    Mixed Fruit

    3lb

    Plain Flour

    12oz

    Salt

    ½ tsp

    Nutmeg

    ½tsp

    Cinnamon

    ¾tsp

    Butter

    9oz

    Soft Dark Brown Sugar

    9oz

    Eggs

    4 large

    Instant Coffee

    ½tsp

    Water

    1 tbsp

    Brandy

    tbsp

     

    Method:

    1) Preheat oven to 140°C / Gas Mark 1

    2) Cut 4 thicknesses of greaseproof paper and line tin with melted lard

    3) Make sure greaseproof paper is cut 1 ½” above the tin

    4) Mix dried fruit (this can be a bag of mixed fruit or fruit of your choice. I use sultanas, raisins and top up with a bag of mixed fruit)

    Fruit.jpg

    5) Sift flour, salt, nutmeg and cinnamon together in a mixing bowl and set aside

    6) Cream butter and sugar by hand or by using a food processor

    7) Beat eggs, add one at a time to the butter and sugar mixture to prevent curdling, add a little flour too

    Cake Mixture.jpg

    8) Dissolve coffee with the water and add to the butter and sugar mixture

    9) Fold in half the flour mixture and then add the mixed fruit

    10) Fold in the remaining flour mixture

    Fruit & Cake Mixture.jpg

    11) Add brandy (add more than stated in the recipe)

    12) Pour into tin and level with a palette knife

    In Cake Tin.jpg

    13) Bake on shelf just below the centre of the oven for 4 hours at 140°C / Gas Mark 1

    14) Turn out onto a cooling rack

    Baked Christmas Cake.jpg

    15) Once cooled, wrap in clingfilm and store in an airtight container

    Download Recipe

     

     

    Follow my blog Foodie Fee for the next stage of the Christmas Cake and many more recipes

    Fee x

     

     

     

     

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    Written by Foodie Fee

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