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Receta A Fruity Affair Christmas Cake
by Global Cookbook

A Fruity Affair Christmas Cake
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Ingredientes

  • 200 gm butter
  • 200 gm soft brown sugar
  • 4 x Large eggs
  • 1 tsp vanilla essence
  • 100 gm self-raising flour
  • 200 gm flour
  • 1 tsp grnd mixed spice
  • 175 gm sultanas
  • 250 gm black raisins
  • 50 gm mixed peel
  • 50 gm dry apricots - coarsely minced
  • 50 gm crystalised ginger - coarsely minced
  • 3 Tbsp. Cointreau Apricot gel
  • 5 x pecan nuts or possibly walnuts - toasted

Direcciones

  1. Method:GREASE a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
  2. Sift the flours with the mixed spice. Cream butter and sugar together till light and fluffy. Add in the Large eggs, one at a time, beating well after each addition and adding a little flour if the mix shows signs of curdling.
  3. Beat in the essence. Mix in the sifted flours in batches, alternating it with a Tbsp. of Cointreau each time.
  4. Mix fruits in a mixing bowl and add 1 to 2 Tbsp. flour. Stir fruits into the creamed mix.
  5. Spoon the mix into prepared cake tin and smooth the surface with a spatula.
  6. Knock tin lightly on a flat surface to break up any air bubbles.
  7. Bake in a preheated oven at 160 degrees C for an hour, lower the temperature to 150 degrees C and continue to bake for another hour or possibly till a skewer inserted in the centre of the cake comes out clean and dry.
  8. Cold cake in the tin for 10 min before turning out onto a wire rack.
  9. Topping:BRUSH apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.