Monday, December 23, 2013
Rathcroghan Christmas Cake
175g butter chopped
200g Dark muscovado sugar
750g luxury mixed fruit
1 orange finely grated and juiced
1 lemon finely grated
Cherry brandy 125 ml plus extra for topping up
3 large eggs
200g plain flour
½ tsp. baking powder
1 tsp. ground spice, cinnamon, all spice
1 – Put butter, sugar, fruit, zests, juice, and 125 ml brandy in large pan and bring slowly to boil, stirring until all the butter has melted. Reduce heat and allow to bubble for 10 mins stirring occasionally.
2 – Remove pan from heat and leave to cool for 30 mins.
3 – Preheat the oven to 150 c and double line your cake tin.
4 – Stir the eggs into the fruit mixture and mix well, sift in flour and baking powder + spices into pan, stir gently until there are no traces of flour left.
5 – Spoon the mixture into tin and smooth down evenly ( tip : use metal spoon dipped in boiling water )
6 – Bake for 45 mins, then turn down heat to 140 c and cook for 1.5 – 2 hrs . Until cake is dark golden in appearance and firm to touch. Check with skewer if comes out clean cake is done.
7 – Make some holes with skewer and add extra brandy to cake, leave to cool in tin 8 – When cold wrap in foil for storage Cake will keep for 3 months or 6 when frozen
Merry Christmas from all At Rathcroghan Café Brian & Marie