- King West Planning Services
11th April 2019
- The Tenant Fees Act 2019
20th March 2019
- The Agriculture Bill 2018
23rd February 2019
- Rural land market commentary summary of the past 12 months and market predictions for 2019.
25th January 2019
- King West Residential Property Estate Agent, East Midlands
22nd January 2019
30 September 2014
Mrs King's Christmas Cake Recipe
Mrs King’s Christmas Cake Recipe
The final weekend of September and the first in October are traditionally the weekends when cooks’ bowls up and down the country are put to good uses mixing cake mixture for the family Christmas Cake. As this weekend is the first weekend in October (despite the weather still feeling like the middle of August,) we thought this week would be a great time to share Mrs King’s Christmas Cake recipe with you.
If you decide to follow our recipe, be sure to drop in with a slice closer to the festivities- we never turn down a piece of cake!
- 1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes and figs)
- zest and juice 1 orange
- zest and juice 1 lemon
- 100ml brandy, Sherry, whisky or rum, plus lots extra for feeding
- 100ml good quality Port
- 250g pack butter, soften butter
- 200g light soft brown sugar
- 200g plain flour
- 100g ground almonds
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almonds
- 4 large eggs
- 1 tsp vanilla extract
- 100g melted dark chocolate, min 70% cocoa solids
Mix the dried fruit, zests and juice, alcohol, butter, chocolate and sugar in a large pan melt over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Allow the mixture to cool for 30 mins.
Pre heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
Add the dry ingredients and vanilla extract to the fruit mixture and stir well, ensuring the mixture is uniform. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
Peel off the baking parchment, then wrap well in cling film. Feed the cake with 4 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.