This is my personal version of the most commonly know British Christmas cake.
What is the main variation on the original recipe? I literally packed my cake with a lot of different varieties of dried fruit!
Ingredients
- 300 gspelt flour (or plain flour type 0)
- 200 gdark muscovado sugar
- 200 mlCognac or Sherry
- 200 gdried cranberries
- 150 gsultanas
- 150 ggolden raisins
- 150 gpitted dried prunes
- 150 gpitted dried apricots
- 150 gdried figs
- 150 gpitted natural dates
- 125 mlsunflower oil
- 18 gbaking powder
- 3eggs
- 2 spoonsprune jam
- 1 spoonground cofee
- 1 spoonunsweetened cocoa powder
- 2 teaspoonsground cinnamon
- 1 teaspoonground all spices mix (e.g. nutmeg; cloves; ginger)
- q.s.nuts (for decoration only)
- q.s.icing sugar (for decoration)
- 2oranges (zest only)
- 2tangerines (zest only)
Preparation
– chop the dried figs, prunes and apricots;
– put them in a big bowl together with the remaining dried fruit (except for the dates);
– pour the liqueur onto the fruit and mix well, seal well with cling film and store it in a dark place for at least 8 hours;
– chop the dates;
– put them in a sauce pan together with a little water;
– put the pan on a stove on medium heat, stir well till the dates become a soft paste;
– remove the pan from the stove and allow to cool down;
– put the eggs and the sugar in a separate bowl;
– whip everything together till you get a smooth cream;
– pour the sunflower oil and mix well;
– add the ground coffee and cocoa powder;
– sift the flour onto the thus obtained mixture and mix well;
– do the same with the baking powder;
– take the bowl with fruit you had infused in the liqueur;
– drain the fruit and add it to the mixture; – add the dates paste and the jam;
– mix well till all the fruit is well amalgamated; – add the spices and citrus zest;
– bake at 165 degrees for around 90 minutes;
– decorate as you wish by using sugar paste, nuts, fresh fruits, etc..
