Continuing my 12 Days of Christmas (posting everyday between this and my other blog) is a slightly lighter version of the classic Christmas cake. It uses ground almonds, grated apples, carrots, and as usual all the delicious dried fruits and spices.
Ingredients:
Method:
Grease and line a 20cm tin and pre-heat the oven 120C.
Grate the apple and carrot into a bowl. Add the cherries sliced into quarters, raisins, sultanas, currants and sliced almonds.
Sift together the flour, almonds and spices into a large bowl. Beat in the butter, sugar, eggs and milk until smooth.
Fold in the fruit mix with a spatula until evenly combined. Pour into the tin,
Bake for 2 hours until a skewer comes out clean.It wont be as dark as your normal cake due to its lack of treacle (and dark sugar if using caster). Leave to cool, then take out of the tin.
Decorate however you like! For a traditional cake you could brush with apricot jam, cover with marzipan, royal or fondant icing and decorate.
For a more modern take, you could brush with the jam, the cover the tops with apricot and pecan halves, followed by more jam to give that nice shiny effect.
This cake un-decorated will last for 2-3 weeks wrapped and kept in an airtight container.
You could also feed the cake by dotting it with holes with a skewer while still in the tin and pouring over 2-3 tbsp of brandy (or juice for a non-alcoholic version).
Love Vic x
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