Simple Simmer and Stir Christmas Cake
In the present day’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two desserts I’ve on Lavender & Lovage already.
Plus a Small Taster Christmas Cake
In the present day’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two desserts I’ve on Lavender & Lovage already.
This fabulous, gentle and but richly fruited cake has the identical components 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 will 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 scuffling with time this 12 months, because of work and voluntary commitments in our village, I made a decision to experiment through the use of the “boiled fruit cake” technique.
And, it labored a deal with, as you possibly can see from my photographs – the cake baked completely, and tasted divine, after we tried my small “taster” pattern cake for our Sunday Tea Tray.
I really 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 simple technique 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 components that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, instead of 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 desserts in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, slightly 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 individuals who need to do the identical factor.
Please DO let me know in the event you make this recipe and the way you propose to ice and adorn it – it’s a brilliant fruit cake, and really easy to make. Get pleasure from! 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 mushy brown sugar as a substitute 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
Cook dinner Time:
3 minutes
Complete Time:
33 minutes
In the present day’s recipe for Simple Simmer and Stir Christmas Cake, is an precise reality the wedding of two desserts I’ve on Lavender & Lovage already.
This fabulous, gentle and but richly fruited cake has the identical components 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 will 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 scuffling with time this 12 months, because of work and voluntary commitments in our village, I made a decision to experiment through the use of the “boiled fruit cake” technique.
And, it labored a deal with, as you possibly can see from my photographs – the cake baked completely, and tasted divine, after we tried my small “taster” pattern cake for our Sunday Tea Tray.
I really 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 simple technique 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 components that I made, was so as to add the grated zest and juice of an orange, plus two tablespoons of whisky, instead of 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 desserts in a 6″ (15cm) cake tin, spherical or sq., and with the surplus cake batter, slightly 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 individuals who need to do the identical factor.
Please DO let me know in the event you make this recipe and the way you propose to ice and adorn it – it is a tremendous fruit cake, and so east to make. Get pleasure from! Karen
Components
- 12 ozs BeRo Self Elevating Flour
- 1 teaspoon combined spice
- 4 ozs floor almonds
- 8ozs currants
- 8ozs sultanas
- 8ozs raisins
- 4ozs glace cherries
- 4ozs combined citrus peel
- grated zest of 1 orange
- 8ozs butter
- 8ozs caster sugar
- 4 eggs, overwhelmed
- 6 tablespoons contemporary 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 combined fruit, glace cherries and peel, and stir nicely. Then add the whisky (or brandy and so on)
4. Permit to chill barely, earlier than including the overwhelmed eggs, the spiced flour and floor almonds. Combine nicely and add slightly milk of the combination is simply too dry – you desire a mushy dropping consistency. Pre-heat oven to 150C to 180C/325F to 350F, Fuel Mark 3-4.
5. Spoon in to the lined cake tin, clean 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) Examine the cake after THREE hours.
6. Bake till the cake is well-risen and when a skewer is inserted in the midst 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 need 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 reduce candied peel
350g self-raising white flour, sifted
100g floor almonds
4 massive free-range eggs
225g butter, unsalted
225g sugar
For a darker and richer cake, use mushy brown sugar as a substitute 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) Examine the cake after THREE hours.
Diet Data
Yield 16
Serving Measurement 1
Quantity Per Serving
Energy 445Complete Fats 17gSaturated Fats 8gTrans Fats 0gUnsaturated Fats 8gLdl cholesterol 77mgSodium 414mgCarbohydrates 67gFiber 4gSugar 43gProtein 7g
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