How To make Creole Christmas Cake
3 tb Rum
3 tb Brandy
3 tb Cherry brandy
3 tb Cointreau
3 tb Water
1 1/2 ts Angostura bitters
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1 1/2 ts Vanilla extract
1 tb Molasses sugar
225 g Sultanas
225 g Raisins
225 g Currants
100 g Stoned no-soak prunes;
-chopped 50 g Glace cherries; chopped
100 g Mixed candied peel
50 g Almonds; chopped
50 g Pecans; chopped
250 g Self-raising flour
250 g Demerara sugar
250 g Butter; room temperature
5 ea Eggs (size 1)
This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake. The fruit and nuts are soaked for a week before baking. Directions: Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan. Then add the spices, sugar, fruit and nuts. Stir the ingredients together and heat them over a very low heat until the liquid is just moving - DO NOT LET IT BOIL. Simmer for about 15 minutes. Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely. Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place. Stir the mixture from time to time during the next few days. Six to eight days later, preheat the oven to Gas 1, 275 F., 140 C. Cream the butter and sugar together and
fold in the flour and beaten eggs. Add the fruit mixture a little at a time until it is evenly blended. Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3 1/2 to 4 hours. If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection. When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil. This cake will keep for a few weeks. Taken from Christmas baking magazine. -----
How To make Creole Christmas Cake's Videos
Light Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Light Fruit Cake. Although not a proper British Fruit Cake, this Light Fruit Cake should not be ignored. It has lots of what I consider the best part of a fruit cake, candied fruit. I love this cake's delicate almond flavor and you don't have to wait weeks to enjoy this tea bread, as it can be eaten the same day it's baked.
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How to feed a Christmas cake in 90 seconds
Discover how easy it is to feed your Christmas cake in the run up to the big day!
Repeat this process as many or as few times as you like before you decide you're ready to marzipan and ice the cake in December.
I feed the cake 1-3 tbsp of alcohol once a week for 2 months.
Great baking!
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Delia Smith Creole Christmas Cake a Boozy alternative to the classic fruit cake
This is the first time I have made this cake. The aromas coming from the soaking of the fruit are pure Christmas, fruit, cinnamon, brandy.
The batter mixed up really well and baked nicely.
Pay attention to your tin size and oven temperature. 3 hours at 250F/140C/Gas 1 then cover with parchment with a vent hole for up to 1 hour more. But take a look 30 minutes after covering just to make sure it's not burning. If it's spring and the surface is starting to crack then I think it's done.
Cool in the tin for 45 minutes before putting it on to a wire rack to finish cooling. Then wrap it up and be patient - no eating till Christmas!!
Black Cake Recipe
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Creole Christmas Cake - Part 2
Hello everyone,
Welcome to Hazel’s Homemade. In the Part 1 video, I have shown you how to prepare the fruit a week in advance of baking the Creole Christmas cake from Delia’s recipe. Today I am going to show you how to bake the Christmas cake itself. The cake batter is a classic cake batter with equal quantity of butter, flour and sugar. It takes 3 hours to bake and it needs to be cooled completely before wrapped and stored away for a month to mature. In the original recipe, it is baked for 4 hours but I found it a bit dried so I only bake it for 3 hours. I will post the final video (i.e. Part 3) on 22nd December to show you how to decorate the cake.
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How to Make A Christmas Cake (Part 1)
Want to make a traditional Christmas cake? Then look no further than Titli's Busy Kitchen. Recipe at FACEBOOK:
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