Simple Simmer and Stir Christmas Cake

Right now’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.

Plus a Small Taster Christmas Cake

Right now’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.

This fabulous, mild and but richly fruited cake has the identical substances to 1920’s BeRo Christmas Cake, however is simmered and stirred like Fast and Simple Spice Cake (Tea Loaf).

I don’t assume my recipe for 1920’s BeRo Christmas Cake may be bettered, particularly because it’s the cake recipe my mom used to make yearly, as did her mom (my nanny) earlier than her.

Nonetheless, as I’m battling time this 12 months, as a consequence of work and voluntary commitments in our village, I made a decision to experiment through the use of the “boiled fruit cake” methodology.

And, it labored a deal with, as you’ll be able to see from my images – the cake baked completely, and tasted divine, once we tried my small “taster” pattern cake for our Sunday Tea Tray.

I like the time I spend within the kitchen on Stir-up-Sunday, weighing, measuring and sifting, however this 12 months, I ran out of time, so this straightforward methodology was an actual boon.

I’ve fed it already, with whisky this 12 months, as requested by my husband, and it smells fabulously festive already,

The ONLY tweak to the substances that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, rather than the milk.

The cake rose and the crumb is fabulous, if the taster cake is something to go by. The taster cake is a household custom my mom and nanny used to do.

They each used the BeRo recipe, baking their truffles in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, just a little Fray Bentos pie tin was used to bake a “taster”.

I’ve carried on this custom, with occasions mentionend within the notes on the finish of the principle recipe, for many who wish to do the identical factor.

Please DO let me know in case you make this recipe and the way you intend to ice and beautify it – it’s a brilliant fruit cake, and really easy to make. Take pleasure in! Karen

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Notes

• We have a tendency to make use of a 6″ to 7″ spherical or sq. tin, and bake a small “tester or taster cake” with the surplus cake batter.
• Taster Cake:
• If utilizing a 6″ or 7″ cake tin, you should have some cake batter left over.
• My mum used to line an previous Fray Bentos meatl pie tin with a used butter wrapper, and bake the surplus cake batter within the pie tin.
• Bake it within the oven with the principle cake for between 30 and 45 minutes.
• Take away and permit to chill earlier than slicing and “tasting” it!
• For a darker and richer cake, use smooth brown sugar as an alternative of caster sugar.

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Recipe for Simple Simmer and Stir Christmas Cake

Simple Simmer and Stir Christmas Cake

Yield:
16 slices

Prep Time:
half-hour

Prepare dinner Time:
3 minutes

Whole Time:
33 minutes

Right now’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two truffles I’ve on Lavender & Lovage already.

This fabulous, mild and but richly fruited cake has the identical substances to 1920’s BeRo Christmas Cake, however is simmered and stirred like Fast and Simple Spice Cake (Tea Loaf).

I do not assume my recipe for 1920’s BeRo Christmas Cake may be bettered, particularly as it is the cake recipe my mom used to make yearly, as did her mom (my nanny) earlier than her.

Nonetheless, as I am battling time this 12 months, as a consequence of work and voluntary commitments in our village, I made a decision to experiment through the use of the “boiled fruit cake” methodology.

And, it labored a deal with, as you’ll be able to see from my images – the cake baked completely, and tasted divine, once we tried my small “taster” pattern cake for our Sunday Tea Tray.

I like the time I spend within the kitchen on Stir-up-Sunday, weighing, measuring and sifting, however this 12 months, I ran out of time, so this straightforward methodology was an actual boon.

I’ve fed it already, with whisky this 12 months, as requested by my husband, and it smells fabulously festive already,

The ONLY tweak to the substances that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, rather than the milk.

The cake rose and the crumb is fabulous, if the taster cake is something to go by. The taster cake is a household custom my mom and nanny used to do.

They each used the BeRo recipe, baking their truffles in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, just a little Fray Bentos pie tin was used to bake a “taster”.

I’ve carried on this custom, with occasions mentionend within the notes on the finish of the principle recipe, for many who wish to do the identical factor.

Please DO let me know in case you make this recipe and the way you intend to ice and beautify it – it is a tremendous fruit cake, and so east to make. Take pleasure in! Karen

Substances

• 12 ozs BeRo Self Elevating Flour
• 1 teaspoon blended spice
• 4 ozs floor almonds
• 8ozs currants
• 8ozs sultanas
• 8ozs raisins
• 4ozs glace cherries
• 4ozs blended citrus peel
• grated zest of 1 orange
• 8ozs butter
• 8ozs caster sugar
• 4 eggs, crushed
• 6 tablespoons recent orange juice
• 2 tablespoons whisky, brandy, rum or sherry

Directions

1. Grease and line a 6″ to 7″ (15cms to 18cms) sq. or spherical cake tin with baking paper. Combine the dried fruit, glace cherries and peel collectively. Combine the flour, spice, and floor almonds collectively.

2. Place the butter, sugar, orange zest and orange juice in a big saucepan and warmth gently till the butter has melted. Take away from the warmth.

3. Add the blended fruit, glace cherries and peel, and stir properly. Then add the whisky (or brandy and so on)

4. Permit to chill barely, earlier than including the crushed eggs, the spiced flour and floor almonds. Combine properly and add just a little milk of the combination is just too dry – you need a smooth dropping consistency. Pre-heat oven to 150C to 180C/325F to 350F, Fuel Mark 3-4.

5. Spoon in to the lined cake tin, easy the highest with the again of a steel spoon earlier than baking within the pre-heated oven, and bake for about THREE and a HALF HOURS, the FIRST HOUR in a average oven (180C/350F/Fuel Mark 3-4) after which a gradual oven (125C/250F/Fuel Mark 1-2) Test the cake after THREE hours.

6. Bake till the cake is well-risen and when a skewer is inserted in the course of the cake, it comes out clear.

7. Permit to chill within the cake tin earlier than lifting out and putting in a cake tin with a fitted lid. Make a number of holes with a skewer everywhere in the cake and “feed” the cake with brandy (or whisky, sherry or rum) – pouring it down the holes. Repeat this each week till simply earlier than you wish to marzipan and ice the cake.

Notes

We have a tendency to make use of a 6″ to 7″ spherical or sq. tin, and bake a small “tester or taster cake” with the surplus cake batter.

Taster Cake:

If utilizing a 6″ or 7″ cake tin, you should have some cake batter left over.

My mum used to line an previous Fray Bentos meatl pie tin with a used butter wrapper, and bake the surplus cake batter within the pie tin.

Bake it within the oven with the principle cake for between 30 and 45 minutes.

Take away and permit to chill earlier than slicing and “tasting” it!

Metric measurments:

225g currants

225g sultanas

225g raisins

100g glace cherries, halved

100g minimize candied peel

350g self-raising white flour, sifted

100g floor almonds

4 giant free-range eggs

225g butter, unsalted

225g sugar

For a darker and richer cake, use smooth brown sugar as an alternative of caster sugar.

Bake for about THREE and a HALF HOURS, the FIRST HOUR in a average oven (180C/350F/Fuel Mark 3-4) after which a gradual oven (125C/250F/Fuel Mark 1-2) Test the cake after THREE hours.

Diet Info

Yield 16

Serving Dimension 1

Quantity Per Serving

Energy 445Whole Fats 17gSaturated Fats 8gTrans Fats 0gUnsaturated Fats 8gLdl cholesterol 77mgSodium 414mgCarbohydrates 67gFiber 4gSugar 43gProtein 7g

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