Derbyshire Christmas Cake
I came across the basis for this recipe in an old book titled "Derbyshire Cookery" that a relative brought back from England many years ago. Since my mother was born in Derbyshire, I decided to give it a try. So far, reviews have been very positive! Feel free to change the mix of dried fruit to suit your taste (I used dark and golden raisins, dates, currants, chopped dried apricots and other fruit bits I had on hand). Just make sure the total amount of dried fruit is around 1-1/2 pounds (not counting the peel).
Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.
Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well.
Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean. Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (turn the heat down to 275 degrees F. after 20 minutes). If necessary, cover cakes with aluminum foil to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.
When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving. If desired, brush cakes with more liquor every week or so during the aging process (just don't overdo it!). Cakes will slice better if refrigerated before serving.
*Can substitute 1/4 cup marmalade
**Original recipe said to use a "wineglass full". I guessed at a half a cup (4 ounces)
1/2 lb. butter
1/2 lb. brown sugar
1/4 lb. candied orange or lemon peel*
1/2 lb. sultanas (golden raisins)
1/2 lb. dark raisins, chopped
1/2 lb. currants
1 oz. ground almonds
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 lb. flour (about 2 cups)
1 teaspoon baking powder
4 eggs, beaten
1/2 cup brandy or rum**
______________________________________
Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.
Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well.
Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean. Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (turn the heat down to 275 degrees F. after 20 minutes). If necessary, cover cakes with aluminum foil to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.
When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving. If desired, brush cakes with more liquor every week or so during the aging process (just don't overdo it!). Cakes will slice better if refrigerated before serving.
*Can substitute 1/4 cup marmalade
**Original recipe said to use a "wineglass full". I guessed at a half a cup (4 ounces)
0 comments:
Post a Comment