Recipes

RUM AND RAISIN CHRISTMAS CAKE

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Ingredients

For the cake

  • 375 g (13oz) raisins
  • 150 ml (¼ pint) dark rum
  • 175 g (6oz) butter, softened, plus extra to grease
  • 175 g (6oz) golden caster sugar
  • 3 medium eggs, beaten
  • 150 g (5oz) ground almonds
  • 175 g (6oz) self-raising flour
  • Zest of 1 small orange

For the decoration

  • 3 tbsp apricot jam
  • 500 g pack fondant icing
  • A little icing sugar and Gold Edible Lustre Dust
  • 6 physalis (cape gooseberries)
  • A little golden caster sugar

Instructions

  1. Preheat oven to 170°C (150°C fan oven) mark 3. Grease and line a 20.5cm (8in) loose-based cake tin with greaseproof paper. Soak raisins in a bowl with the rum and set aside.
  2. Put 175g (6oz) butter into a bowl. Using an electric hand whisk, beat in sugar, one large spoonful at a time, until light and fluffy. Beat in the eggs, a little at a time, then add the ground almonds and mix well. Stir in the soaked raisins. If the mixture looks curdled, leave for 5min to allow the almonds to swell, then stir again.
  3. Fold in the flour and orange zest with a large metal spoon. Spoon the mixture into the prepared tin and smooth the top. Bake for 50min-1hr or until a metal skewer inserted into the middle comes out clean. Leave cake to cool in the tin for 10min, then turn out onto a wire rack to cool completely.
  4. Carefully turn cake upside down, put on a serving plate and remove greaseproof paper.
  5. To decorate the cake, heat the jam in a pan for 2-3min, sieve into a bowl, then brush over the top and side of the cake. Roll the icing out to a 35.5cm (14in) circle, lift it onto the cake and smooth over top and side. Cut away extra icing.
  6. Before serving, sift 2tbsp icing sugar into a bowl and add a knifepoint of gold lustre. Mix together, then tip into a fine sieve or tea strainer and dust over the top of the cake.
  7. Pull the leaves back from the physalis to reveal the fruit. Put the caster sugar in a bowl and dip in the physalis – the sugar will cling to the sticky surface. Arrange on top of the cake. Finish by tying a gold ribbon around the cake.
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