FIG & HONEY CHRISTMAS CAKE
This traditional Christmas cake is the perfect combination of fruit, nuts and spices
Provided by James Martin
Categories Afternoon tea, Dessert
Time 4h
Number Of Ingredients 18
Steps:
- Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.
- Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out clean, it's ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it's done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.
Nutrition Facts : Calories 782 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 121 grams carbohydrates, Sugar 98 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.64 milligram of sodium
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