CHRISTMAS RECIPES

CHRISTMAS CAKE:

This is where Christmas baking really gets started. Christmas recipes, the Christmas cake, the Christmas Pudding and the mincemeat are all signs that Christmas is just around the corner.

Ingredients:

275 g (11 oz) currents

175 g (7 oz) sultanas

175 g (7 oz) raisins

100 g (4 oz) glacé cherries

50 g (2 oz) mixed peel

1 orange, grated rind and juice

1 lemon, grated rind and juice

3 tablespoons brandy

225 g (9 oz) gluten free baking flour

½ teaspoon nutmeg

½ teaspoon mixed spice

225 g (9 oz) butter

225 g (9 oz) muscovado sugar

4 medium eggs

50 g (2 oz) almonds

1 teaspoon black treacle

You will also need a 20 cm round tinTo decorate

400 g (15 oz) ready rolled marzipan

450 g (1 lb) ready rolled royal icing.

PREPARATION:

Place the fruit in a bowl along with the juice and rind of the orange and the lemon. Add the brandy, cover and chill for at least 8 hours.

Preheat the oven to 275º. Grease and line your cake tin.

Place all remaining dry ingredients in a bowl. Mix thoroughly, then fold in the soaked fruit mixture

Spoon the mixture into the prepared cake mixture and spread evenly with the back of a spoon. Cover the top of the tin with a loose layer of tin foil. Bake in the oven for between 4 and 4½ hours, until the cake is firm to the touch and a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin. When cool, remove from the tin, pierce the cake with a fine skewer and feed with a little brandy. Wrap the cake in a double layer of foil and store in a cool, dry place for up to 3 months.

A few days prior to serving, decorate with marzipan and royal icing.

Bill and Sheila's Cookbook

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