Paging Phil 24/7 - Christmas cake recipe

[gruntygiggles]

for you my dear, although with amount you ate yesterday, I'm surprised you'll be ready for more this side of Easter!

Anyway, my new 90 minute Christmas cake for those like Phil who liked it and want to make it (or get Kate to make it) and for those who haven't made one yet and want to do one now.

Also...minimal washing up and effort required, it's mega easy!

1cup / 100g mixed berries
4 dried figs chopped
4 dried dates chopped
2 cups / 200g currants
2 cups / 200g sultanas
3/4 cup / 185ml brandy
1/4 cup /65ml port
2 cups dark brown sugar
250 g butter

Put all above ingredients into a large glass or ceramic bowl, stir and cover with a plate and microwave on full for 3-4 minutes to melt butter. If it's not fully melted, don't worry, it will as you stir it through.
Then add:-

3 whole large eggs and use a whisk to incorporate into the fruit before adding:-

1tsp allspice
2tbsp cocoa powder
1tbsp fresh ground coffee
1/2tsp ground ginger
1tsp baking powder
1tsp bicarb of soda
3/4 cup / 80g plain flour
zest of two oranges
zest of 1 lemon

fold all ingredients together until just combined, pour into a cake tin, lined with parchment that covers the base and that comes a few inches above the rim of the tin and then bake at the centre of a pre-heated oven at 140c / gas 2 for 90 minutes.

You'll know it's ready when you can plunge a tootpick into the centre and it comes out clean. If it doesn't slide out clean, give it another 10 minutes, but it should be done in 90 minutes.

If you serve when still warm as I did yesterday, it's very light and spongy, but as it cools, it becomes more like a standard Christmas cake, is very boozy and VERY fruity and will keep for a good 2 weeks in an airtight container, nice and moist and not too heavy!

I don't like icing very much, so I don't bother, but if you want to ice it in a traditional manner, let it sit covered for 2-3 days first, then ice as normal.

Merry Christmas guys.

Phil...that Ham you had was this recipe...

http://www.youtube.com/watch?v=u5TmYrZ8_uc

A note about the Ham. If you wrap it in foil or cling film, it will only keep in the fridge for 2 weeks. However...if you wrap it loosely in baking parchment or greaseproof paper, it will keep in the fridge for up to 6 weeks!

The cranberry sauce was 300g fresh cranberries, but frozen would be just as good with:-
The peel and juice of 2 oranges
1 cinnamon stick
port until it almost covers the berries
100g caster sugar.

Cook in a saucepan over a moderate to high heat until the berries start popping and breaking down. Taste and add more sugar to your liking. I like it to be quite sharp, but if you like it sweeter...make it sweeter. You should make it the way YOU like it
When you're happy...transfer to a bowl, cool in the fridge, then cover tightly and it will keep in the fridge for 2-3 weeks easily. If you put it into a sterilised jam jar and seal...it will keep for months in the fridge.

Again Phil, Kate and everyone else, thanks for coming yesterday x

[_Stretchie_]

I can confirm that this cake is NOMALICIOUS.

[gruntygiggles]

Just a note about the cranberry sauce. You can add any other flavours you like to this, but this is about the most cranberrytastic cranberry sauce can be. I like them to do the talking and not mask them with too many other flavours, but aside baking, recipes are just blue prints, so tweak as you see fit

Originally Posted by _Stretchie_

I can confirm that this cake is NOMALICIOUS.

t'was amazing thank you guys for a lovely afternoon. wub u xxx

Uncle Ed's alternative recipe

Simply take:

1. The bike to Marks and Spencer
2. Visit the cake department
3. Select cake and pay
4. The bike home
5. A knife from the kitchen drawer

Yummy

[phil24_7]

It would not touch this cake. I'm not a massive cake fan, but I had more or less 3 helping!

Thank you again for an awesome dinner and dessert...the company was ok too!