profile="http://gmpg.org/xfn/11"> Light Christmas Cake » » The Chopping Board

Light Christmas Cake

Serves: 8

Time: approx 2hrs 30 mins

Ingredients

  • 150g Golden caster sugar
  • 175g sifted Plain flour
  • 150g Butter
  • 100g Mixed peel
  • 100g Sultanas
  • Zest and juice of 1 Orange
  • Zest and juice of 1 Lemon
  • 2 Eggs
  • 100g Glace cherries (cut in half)
  • 100g chopped, dried apricots
  • 50g whole shelled Pistachio nuts
  • 50g (2 large balls) chopped stem ginger from a jar
  • 2tbsp Orange juice from a carton
  • 2 tbsp Brandy (optional)

Method

  1. Preheat oven to 160˚C/ Fan assisted ovens 150˚C/ 325˚F/ Gas Mark 3
  2. Prepare a deep cake tin by greasing and double lining with greaseproof paper both the bottom and sides of the tin
  3. In a large bowl mix the sugar and butter together until creamy, light and fluffy
  4. Next beat in the eggs to the creamed sugar and butter mix (if the mixture separates don’t worry, this sometimes happens)
  5. Fold in the sifted flour and give it a good stir to ensure all of the flour has been incorporated into the mixture
  6. Stir in the mixed peel, sultanas, glacé cherry halves and chopped apricots
  7. Give the mixture a good stir
  8. Add the orange and lemon juice with the zest
  9. Mix in the ginger and pistachio nuts
  10.  Lastly add the orange juice (from the carton) and brandy
  11. Give one last big stir and pour the mixture into the prepared cake tin
  12. Place the tin into the oven and cook for 30 minutes
  13. After 30 minutes turn down the oven temperature by 10 degrees (150˚C/ Fan assisted ovens 140˚C/ 315 ˚C/ Gas mark 2) and cook for a further 1hr and 45 minutes or until the cake is light golden in colour and when tested with a skewer (which is placed into the centre of the cake from the top) and when removed is clean and no cake mixture is stuck to it
  14. Once the cake is cooked, remove from the oven and allow to cool before removing it from the tin

To make life easier for yourselves you can use a food mixer to do all of the stirring. Also this cake will keep for a month if wrapped well in cling film and a teaspoon of brandy or orange juice is added every now and then before you ice it.

Last year decided to make our Christmas cake a bit differently. I used the above recipe but made two cakes. I then placed one cake upside down and spread mincemeat over the cake. The second cake was placed onto the top if this cake to make a large cake ready for icing. I then iced the cake one week before Christmas. It was lovely.

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