The tradition of making Christmas cakes is as old as Christmas itself, and therefore it is very difficult to pin down on any one Christmas cake recipe and declare it most authentic. Christmas cake recipes are a lot like family heirlooms, passed on from one generation to the other with strict adherence to the intricacies involved. In all honesty, it has to be said that there are hundreds of Christmas cake recipes, each more delectable than the other!
However, allow me to be a bit theatrical, the search for a perfect Christmas cake recipe can be rather illuminating. You best bet is to try as many recipes of the old school as you like and then narrow down on the one which you most like. Or, if you like, be original and create an authentic Christmas cake recipe of your own. For those of you’ll who are just itching to try out a good traditional Christmas cake recipe, here’s one. This is an excellent Christmas cake recipe passed down through many generations. Originates from Tring in Hertfordshire, England. It is traditionally served at Christmas teatime.
Ingredients
1 ½ cups raisins
2 cups currants
1 ½ cups sultanas
½ cup almonds
¾ cup mixed peel
½ cup glace cherries
Grated rind of half a lemon and the juice of 1 lemon
1 ½ cups unsalted butter
1 ¾ cups moist brown sugar
6 eggs
¾ lb plain flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon mixed spice
1 tablespoon black treacle
2 tablespoons brandy, rum or sherry.
Directions
Grease a 9 inch tin.
Cream butter, sugar and grated lemon rind until light and fluffy.
Beat in eggs, one at a time.
Mix dry ingredients together well and add to creamed butter etc. Combine thoroughly.
Mix in the alcohol and lemon
Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.
Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.
Place in oven one rung below the middle at 160 degrees centigrade (see temperature conversions).
Bake for 2 hours and then reduce heat to 150 degrees centigrade for a further 1 1/2 - 2 hours.
Leave the cake to cool in the tin.
Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.
Pour in extra spirit and leave cake upside down until the spirit has been absorbed.
Wrap the cake in fresh greaseproof paper and leave for at least 48 hours before icing.
Before icing, the cake can be stored for up to 2 months wrapped in foil.
Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.
Geschenkideen
