https:\/\/westbrookcookers.com\/electric-conversions\/<\/a>\u00a0\u00a0<\/strong><\/p>\nChristmas Cake –<\/p>\n
175g\/ 6oz raisins<\/p>\n
350g\/ 12oz glace cherries, quartered<\/p>\n
500g\/ 1lb 2oz currants<\/p>\n
350g\/ 12oz sultanas150ml\/ \u00bc pint of sherry and extra for feeding<\/p>\n
The grated zest of 1 orange<\/p>\n
In addition the grated zest of 1 lemon<\/p>\n
250g\/ 9oz butter (softened on the back of the aga)<\/p>\n
250g\/ 9oz light muscovado sugar<\/p>\n
4 free range eggs<\/p>\n
1 tbsp black treacle<\/p>\n
100g\/ 4oz blanched almonds, chopped<\/p>\n
100g\/ 4oz self-raising flour<\/p>\n
150g\/ 5oz plain flour<\/p>\n
2 level teaspoons of mixed spice<\/p>\n
How to make:-<\/p>\n
ElectricKit Aga cookers – set your oven to 110 degrees<\/p>\n
Put all the dried fruit in a container with a lid and pour over the sherry. Then you need to Stir in the zest of both the orange and lemon. Place the lid tight on top and remember to stir daily. Leave your mixture well alone for 3 days!<\/p>\n
In additon, line a 23cm spring form tin with bake-o-glide.<\/p>\n
Remember (if not using an Aga then preheat your oven to 140C\/120c fan\/gas 1)<\/p>\n
Following on, measure the butter, sugar, eggs, treacle and almonds into a large bowl and beat well. Add the flours and spice and mix until blended. Now stir in the mixed thoroughly soaked fruit! Spoon into the cake tin and level the surface.<\/p>\n
COVER THE CAKE WITH CLING FILM AND LEAVE OVERNIGHT<\/p>\n
The next morning place cake in the\u00a0 Roasting oven.(set to 110 degrees)\u00a0 Grid shelf on the floor and cake second set of runners down from the top.\u00a0 Bake the cake for anywhere up to 12 hours but for at least 5 hours. Keep checking on it periodically throughout the day.<\/p>\n
(if not using an Aga,\u00a0 bake in the centre of a preheated oven for 4 – 4 \u00bd hours or until the cake is firm to touch and is a deep golden brown. Remember to check after a couple of hours and if cake is already the perfect colour than cover with tin foil and pop it back in the oven for the remaining time.)<\/p>\n
Finally, leave cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little more sherry. Wrap the cold cake in grease proof paper and again in foil and store in a cool place for up to 3 months. The best bit is you need to keep feeding it every now and again with more sherry.<\/p>\n
Now give it a nice long rest and remember to cover in almond paste and icing about 2 weeks prior to Christmas.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"This recipe is great for ElectricKit Aga conversions https:\/\/westbrookcookers.com\/electric-conversions\/\u00a0\u00a0 Christmas Cake - 175g\/ 6oz raisins 350g\/ 12oz glace cherries, quartered","protected":false},"author":2,"featured_media":1279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,31,1],"tags":[57,86,204,167,129],"yoast_head":"\n
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