Modern Christmas Cake Aisling Larkin wlr
Modern Christmas Cake Aisling Larkin wlr

My Modern Christmas Cake

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aisling larkin modern christmas cake
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes

Ingredients

  • 350 g dried fruit
  • 200 g mixed peel
  • 100 g cherries
  • 100 ml whiskey
  • 2 oranges zest only ( or 2 whole clementines )
  • 1 tbsp vanilla extract
  • 225 g soft-spread butter or margarine
  • 225 g castor sugar
  • 100 g ground almonds
  • 225 g self-raising flour
  • 4 medium eggs
  • 1 tbsp black treacle
  • tsp mixed spice

Almond Cream Cheese Icing (optional)

  • 100 g cream cheese
  • 50 g butter real butter
  • 500 g icing sugar
  • 1 tsp vanilla
  • ½ - 1 tsp almond extract or if you do not like almond, replace it with ½ tsp mixed spice
  • 2 tbsp milk

Instructions

  • Preheat the oven to 180℃ fan oven.
  • Grease a deep 8-inch tin using a pastry brush and vegetable oil. Line the bottom with a circle of parchment paper. Allow a lip of about 2cm to sit up the sides of the tin. ( cut the circle 2cm wider than the base )
  • In a saucepan, place the dried fruit, the whiskey, the vanilla and the zest/juice/whole clementine or orange ( depending on what you are using). Bring this to a gentle boil for about 5/6 minutes until all the liquid is absorbed. Turn it off and allow to cool a little.
  • Cake: whisk together the butter and sugar using an electric whisk. Cream until light, paler in colour and almost smooth and fluffy. Then, sieve in the flour and almonds. Crack in the eggs. Whisk for about 30 seconds until just combined. Do not overwork it at this stage, as it will overwork the gluten and become tough.
  • Stir in the fruit.
  • Transfer the mixture to the cake tin. Place on the middle shelf in the oven and bake for 1 hour 20 minutes. Test after 1 hour. It will be cooked when it is springy on the top, not liquid but firm, and the cake is moving away from the edges of the tin.
  • As it cools, make the icing.
  • Icing: whisk together the room-temperature butter and cream cheese first until smooth. Whisk in the icing sugar and vanilla and almond essence. Taste. Adjust flavour.
  • Spread this on top of the cooled cake, in circular motions, pushing out to the edges and allowing little sections to flow down the sides.
  • Decorate with whatever works. I love a sprinkle of coconut on top to act as snow. Enjoy.

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