Bake at Home: Grandma Charlesworth's Christmas Cake
Grandma Charlesworth's Christmas Cake
Can Be Made: 2 to 3 months in advance
Make in: 22cm square cake tin, or 24cm round cake tin
Include in this kit
185g Charlesworth Glacé Red Cherries
250g Charlesworth Currants
90g Charlesworth Diced Dried Apricots 90g Charlesworth Dried Pineapple 125g Charlesworth Glacé Ginger
375g Charlesworth Seeded Raisins 250g Charlesworth Sultanas
125g Charlesworth Slivered Almonds 60g Charlesworth Almond Meal
60g Charlesworth Blanched Almonds (for top decoration)
Other Ingredients Required:
¾ cup Brandy or Rum
125g Brown Sugar
125g Caster Sugar
1 tbl spoon Orange Marmalade
4 Eggs, beaten
250g Plain Flour, sifted
60g Self Raising Flour, sifted
3 teaspoons Mixed Spice
½ teaspoon Nutmeg
1 Apple, peeled & grated
Cut Glacé Ginger into small pieces and place into a bowl. Empty the bag of Glacé Red Cherries, cut in half and, if desired, set aside one-third of the cherries to use for decorating the top of the cake. Place the cut Cherries in the bowl with the Ginger and add the other dried fruits (Dried Apricots, Currants, Pineapple, Raisins, and Sultanas). Add the brandy or rum and stir well. Soak for at least 6 hours or longer to give a richer, fuller flavour. After soaking, place this mixture into a saucepan and slowly bring to the boil over a low heat, stirring constantly. Heating the fruit will create a richer looking cake. Once boiled, transfer back into a bowl and allow to cool completely.
In a large bowl, cream butter and sugars. Beat in marmalade and eggs gradually. Stir in the bag of Slivered Almonds and Almond Meal. In a separate bowl, combine the two flours, mixed spice and nutmeg, sift and fold half into the ‘butter and sugar’ mixture. Gently stir in the brandied fruit mix, plus the remaining dry ingredients and grated apple.
Grease the cake tin and line with two layers of baking paper. Ensure the paper extends 5cm above the top of tin to prevent over-browning. Place mixture into prepared tin. Decorate top with Blanched Almonds and the reserved Glacé Red Cherries. Bake in a slow oven for 3-4 hours or until cake is cooked, when tested in the centre with a skewer. If cake is over-browning during cooking, place a sheet of baking paper over top of tin. Allow cake to cool completely before removing from tin, leave the lining paper on cake. Wrap in foil, put in a freezer bag. Store in a cool place until required.
If short on time, soak fruit for only 1 hour, instead of 6 hours, then cook cake according to recipe. When cake is cooled, put several fine skewer holes into cake and brush over with 1-2 Tablespoons of brandy to bring out a richer, fuller flavour.
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