As we speak’s recipe for Straightforward Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.
Plus a Small Taster Christmas Cake
As we speak’s recipe for Straightforward Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.
This fabulous, gentle and but richly fruited cake has the identical elements to 1920’s BeRo Christmas Cake, however is simmered and stirred like Fast and Straightforward Spice Cake (Tea Loaf).
I don’t suppose my recipe for 1920’s BeRo Christmas Cake might be bettered, particularly because it’s the cake recipe my mom used to make yearly, as did her mom (my nanny) earlier than her.
Nonetheless, as I’m fighting time this yr, on account of work and voluntary commitments in our village, I made a decision to experiment by utilizing the “boiled fruit cake” methodology.
And, it labored a deal with, as you possibly can see from my pictures – the cake baked completely, and tasted divine, once we tried my small “taster” pattern cake for our Sunday Tea Tray.
I really like the time I spend within the kitchen on Stir-up-Sunday, weighing, measuring and sifting, however this yr, I ran out of time, so this straightforward methodology was an actual boon.
I’ve fed it already, with whisky this yr, as requested by my husband, and it smells fabulously festive already,
The ONLY tweak to the elements that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, instead of the milk.
The cake rose and the crumb is fabulous, if the taster cake is something to go by. The taster cake is a household custom my mom and nanny used to do.
They each used the BeRo recipe, baking their truffles in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, slightly Fray Bentos pie tin was used to bake a “taster”.
I’ve carried on this custom, with instances mentionend within the notes on the finish of the primary recipe, for individuals who need to do the identical factor.
Please DO let me know when you make this recipe and the way you propose to ice and adorn it – it’s an excellent fruit cake, and really easy to make. Take pleasure in! Karen
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Notes
- We have a tendency to make use of a 6″ to 7″ spherical or sq. tin, and bake a small “tester or taster cake” with the surplus cake batter.
- Taster Cake:
- If utilizing a 6″ or 7″ cake tin, you should have some cake batter left over.
- My mum used to line an outdated Fray Bentos meatl pie tin with a used butter wrapper, and bake the surplus cake batter within the pie tin.
- Bake it within the oven with the primary cake for between 30 and 45 minutes.
- Take away and permit to chill earlier than slicing and “tasting” it!
- For a darker and richer cake, use mushy brown sugar as an alternative of caster sugar.
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Recipe for Straightforward Simmer and Stir Christmas Cake
Straightforward Simmer and Stir Christmas Cake
Yield:
16 slices
Prep Time:
half-hour
Prepare dinner Time:
3 minutes
Complete Time:
33 minutes
As we speak’s recipe for Straightforward Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.
This fabulous, gentle and but richly fruited cake has the identical elements to 1920’s BeRo Christmas Cake, however is simmered and stirred like Fast and Straightforward Spice Cake (Tea Loaf).
I do not suppose my recipe for 1920’s BeRo Christmas Cake might be bettered, particularly as it is the cake recipe my mom used to make yearly, as did her mom (my nanny) earlier than her.
Nonetheless, as I am fighting time this yr, on account of work and voluntary commitments in our village, I made a decision to experiment by utilizing the “boiled fruit cake” methodology.
And, it labored a deal with, as you possibly can see from my pictures – the cake baked completely, and tasted divine, once we tried my small “taster” pattern cake for our Sunday Tea Tray.
I really like the time I spend within the kitchen on Stir-up-Sunday, weighing, measuring and sifting, however this yr, I ran out of time, so this straightforward methodology was an actual boon.
I’ve fed it already, with whisky this yr, as requested by my husband, and it smells fabulously festive already,
The ONLY tweak to the elements that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, instead of the milk.
The cake rose and the crumb is fabulous, if the taster cake is something to go by. The taster cake is a household custom my mom and nanny used to do.
They each used the BeRo recipe, baking their truffles in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, slightly Fray Bentos pie tin was used to bake a “taster”.
I’ve carried on this custom, with instances mentionend within the notes on the finish of the primary recipe, for individuals who need to do the identical factor.
Please DO let me know when you make this recipe and the way you propose to ice and adorn it – it is a tremendous fruit cake, and so east to make. Take pleasure in! Karen
Elements
- 12 ozs BeRo Self Elevating Flour
- 1 teaspoon combined spice
- 4 ozs floor almonds
- 8ozs currants
- 8ozs sultanas
- 8ozs raisins
- 4ozs glace cherries
- 4ozs combined citrus peel
- grated zest of 1 orange
- 8ozs butter
- 8ozs caster sugar
- 4 eggs, overwhelmed
- 6 tablespoons contemporary orange juice
- 2 tablespoons whisky, brandy, rum or sherry
Directions
1. Grease and line a 6″ to 7″ (15cms to 18cms) sq. or spherical cake tin with baking paper. Combine the dried fruit, glace cherries and peel collectively. Combine the flour, spice, and floor almonds collectively.
2. Place the butter, sugar, orange zest and orange juice in a big saucepan and warmth gently till the butter has melted. Take away from the warmth.
3. Add the combined fruit, glace cherries and peel, and stir nicely. Then add the whisky (or brandy and so forth)
4. Enable to chill barely, earlier than including the overwhelmed eggs, the spiced flour and floor almonds. Combine nicely and add slightly milk of the combination is simply too dry – you need a mushy dropping consistency. Pre-heat oven to 150C to 180C/325F to 350F, Fuel Mark 3-4.
5. Spoon in to the lined cake tin, clean the highest with the again of a steel spoon earlier than baking within the pre-heated oven, and bake for about THREE and a HALF HOURS, the FIRST HOUR in a reasonable oven (180C/350F/Fuel Mark 3-4) after which a sluggish oven (125C/250F/Fuel Mark 1-2) Examine the cake after THREE hours.
6. Bake till the cake is well-risen and when a skewer is inserted in the course of the cake, it comes out clear.
7. Enable to chill within the cake tin earlier than lifting out and inserting in a cake tin with a fitted lid. Make a number of holes with a skewer all around the cake and “feed” the cake with brandy (or whisky, sherry or rum) – pouring it down the holes. Repeat this each week till simply earlier than you need to marzipan and ice the cake.
Notes
We have a tendency to make use of a 6″ to 7″ spherical or sq. tin, and bake a small “tester or taster cake” with the surplus cake batter.
Taster Cake:
If utilizing a 6″ or 7″ cake tin, you should have some cake batter left over.
My mum used to line an outdated Fray Bentos meatl pie tin with a used butter wrapper, and bake the surplus cake batter within the pie tin.
Bake it within the oven with the primary cake for between 30 and 45 minutes.
Take away and permit to chill earlier than slicing and “tasting” it!
Metric measurments:
225g currants
225g sultanas
225g raisins
100g glace cherries, halved
100g reduce candied peel
350g self-raising white flour, sifted
100g floor almonds
4 giant free-range eggs
225g butter, unsalted
225g sugar
For a darker and richer cake, use mushy brown sugar as an alternative of caster sugar.
Bake for about THREE and a HALF HOURS, the FIRST HOUR in a reasonable oven (180C/350F/Fuel Mark 3-4) after which a sluggish oven (125C/250F/Fuel Mark 1-2) Examine the cake after THREE hours.
Vitamin Data
Yield 16
Serving Dimension 1
Quantity Per Serving
Energy 445Complete Fats 17gSaturated Fats 8gTrans Fats 0gUnsaturated Fats 8gLdl cholesterol 77mgSodium 414mgCarbohydrates 67gFiber 4gSugar 43gProtein 7g
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