This is the typical british Chritstmas Cake, made with loooaaads of dried fruit and nuts. Obviously the advantage of making your own is that you choose which dried fruits and nuts you put in, plus you can use organic ingredients and making it gluten free, refined sugar free and so on.
The fruits are soaked overnight in Guinness, then I bake the cake on All saints day and you then store it in a tin box and add a shot of whiskey per week. A very boozy cake indeed by xmas.
PREPARATION & COOKING TIME: 24 hours for soaking + 1.5 hours
INGREDIENTS for 2 cakes of 20cm diameter (makes 24 portions):
500gr sultanas
200gr currants
100gr prunes
100gr dates
250gr cranberries
200gr glace cherries
200gr candied peel
200gr walnuts
300gr gluten free self-raising flour
1tsp each cinnamon, nutmeg, all spice
2 cloves and ½ teaspoon cardamom seeds, grounded (optional)
1 tsp xantan gum
100gr coconut sugar
4 eggs
250gr butter, room temperature
330ml can guinness
1 orange peel and juice
- In a large bowl mix the sultanas, currants, prunes, dates, cranberries, glace cherries and candied peels, then add the orange zest and juice and the Guinness
- Let it soak overnight, stirring regularly throughout the day
- In the meantime prepare the flour mix, by combining in a bowl the gluten free flour, xantan gum, spices and mix well
- After 12 hours the Guinness will be totally absorbed
- preheat oven at 150C/ 300F
- Make the cake mix, by whisking the butter and coconut sugar until fluffy
- Add eggs one at the time, incorporating into the butter mix
- If it curdles, add a bit of flour mix and continue adding all the eggs
- Add the flour to the wet mix and the walnuts and mix well with a large spatula
- Transfer the mix into two oiled and lined cake tins of 20cm diameter
- Cook in the oven for 1-1.5 hours or until a skewer in the middle comes out clean
- Cool the cakes and store in tin boxes in a cool place
- Add 1 shot of brandy or whiskey every week until xmas
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 376.7 |
fat | 14.9 |
of which saturated | 6.2 |
carbohydrates | 56.0 |
of which sugars | 38.4 |
fibre | 2.3 |
protein | 8.7 |
salt | 0.1 |