perjantaina, tammikuuta 06, 2006

Christmas Cake

Makes 1 x 20cm/8 inch cake

Ingredients:

100g/4oz Glace Cherries, quartered
250g/9oz Currants
250g/9oz Sultanas
100g/4oz Mixed Candied Peel, chopped
125g/5oz Plain Flour
225g/8oz Butter or Margarine
The finely grated rind of 1 Lemon
The finely grated rind of 1 Orange
225g/8oz Soft Brown Sugar
50g/2oz Ground Almonds
4 Eggs, beaten
100g/4oz Self Raising Flour
2 tbsp Lemon Juice
4 tbsp Brandy
To Decorate
450g/1lb Almond Paste
Icing Sugar
200g/7oz Apricot Jam
750g/1 1/2lb Royal Icing

Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3 and line a 20cm/8 inch
deep cake tin.
2. Place all the fruit in a plastic bag and sprinkle in 4 tablespoons
of the plain flour. Shake well to thoroughly coat the fruit. Set
aside.
3. In a large mixing bowl, cream together the fat with the lemon and
orange rinds and the sugar until light and fluffy.
4. Stir in the almonds and mix well.
5. Add the beaten eggs, a little at a time then fold in the remaining
plain flour, self raising flour, fruit, lemon juice and brandy. Mix
well.
6. Turn into the prepared cake tin and bake in the oven for 2 1/2 - 3
hours. Check after 2 hours and cover with a double piece of
greaseproof paper if necessary.
7. Remove from the oven and allow to cool in the tin.

This cake is traditionally covered with Almond Paste (marzipan).
8. Wait until the cake is completely cold then turn upside down, onto
a plate. The bottom of the cake has now become the top. If necessary
level what used to be the top so the cake will stand solidly.
9. Measure around the cake with a piece of string or tape measure.
10. Divide the almond paste into two and set one half aside.
11. Dredge a work surface very well with icing sugar. Divide the
remaining half into two and roll each piece into an oblong as wide as
the cake is deep and as long as half the circumference of the cake. It
should be just OVER 7mm/1/4 inch in thickness.
12. Melt the apricot jam in a small saucepan and use to brush the
sides of the cake. Make sure you reserve some for the top of the cake.
13. Press the two strips of almond paste to the sides of the cake,
smoothing the joins with a round bladed knife. Make sure the top of
the almond paste sides are level with the top of the cake. Transfer to
a cake board and set aside.
14. Well dredge the work surface once again with icing sugar then roll
our the remaining almond paste to a circle large enough to fit the top
of the cake.
15. Brush the top of the cake with the remaining apricot jam then
cover with the circle of almond paste, pressing down firmly and
smoothing the join.

You should now wait at least 36 hours but preferably 5-7 days before
icing the cake. Store in an airtight tin.
16. Spoon the Royal icing on the top of the cake then using a palette
knife, smooth it over the top using a "to and fro" motion, until all
the bubbles have broken.
17. Spread the icing down the sides of the cake, once again, smoothing
with a palette knife.

Tip - getting a really smooth icing requires a little practice and
patience, especially down the sides. Why not just "rough ice" the
sides using a round bladed knife by simply patting the knife firmly
onto the icing then pulling it back up thereby creating little peaks.
Dampen the knife with water when necessary.