30-11-2021
Christmas Cake Recipe
Enjoy our delicious and traditional Christmas Cake while using our speed convection microwave ovens. Filled with fruits, spices and a hint of hazelnut liqueur it is perfect for Christmas Day pudding.
Dish: 23cm cake tin, greased and double lined with baking parchment, then wrap brown paper around the outside of the tin making sure the paper comes at least 5cm above the top of the tin
Ingredients
Ingredients
- Sultanas
- Raisins
- Agen prunes, roughly chopped
- Dried figs, roughly chopped
- Dried apricots, roughly chopped
- Zest and juice of oranges
- Hazelnut liquer
- Plain flour
- Mixed spice
- Ground cloves
- Freshly grated nutmug
- Unsalted butter
- Dark Muscovado sugar
- Large eggs
- Toasted Hazelnuts
Measurements
- 500g
- 400g
- 150g
- 150g
- 150g
- 2 oranges
- 200ml
- 225g
- 5tbsp
- 2
- 2 tbsp
- 225g
- 300g
- 4
- 100g
Method
- Place the dried fruit with the orange zest into the orange juice and liqueur. Cover and leave to soak for up to 3 days
- Preheat the oven on CONVECTION 140ºC.
- Mix the flour and spices together.
- Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Fold in half the flour using a metal spoon, then fold in the rest
- Stir in the soaked fruit and hazelnuts
- Spoon cake mixture into the prepared tin and spread evenly. Make a small dip in the centre
- Place tin on base of oven and cook on CONVECTION 140ºC for 3 ½ -4 hours until a skewer inserted in the middle comes out clean. Leave cake to cool in tin.
- When completely cold wrap in cling film and foil. Store in an airtight tin in a cool dry place to store until ready to decorate.
