Traditional Christmas Cake Recipe Made Simple

To begin making the heritage Christmas Cake formula, we first have to soak all the parched fruits in rum and nectar (you can avoid the rum).

This process helps ferment the fruits and also helps to release all the flavors and make the christmas cake juicy and hearty.Place the sultanas, dried prunes, dried dates, dried figs and dried apricots into a large mixing dish.

transfer over the rum and orange nectar and strew over the orange zest.toss together until well combined, then seal the dish with cling film and set aside overnight or a few weeks or a month or a year.

They say the longer you ferment, the fruits get fermented, the richer the non-honeyed profile of the christmas cake.To make the Christmas Cake liquid base proceed to the remaining steps are once the fermentation of the fruits are over.

Preheat the oven to 170 C.Sift the ground mix, baking ground mix and the spices together and keep aside.

I like to sift it twice over as the ground mix gets good air pockets and also makes the cake more fluffy.Line the base and sides of a 9 inch springform cake cooking vessel with a double layer parchment paper, making sure the paper reaches the top of the tin.

Or you can alternatively oil the cooking vessel with margarine and dust it with ground mix.In a large dish or a KitchenAid Stand Mixer, beat the Classic spread (or margarine) and granulated sugar together until fluffy.

Gradually beat in the eggs one at a time.

toss in in the ground mix gently until well combined.gently toss in in the soaked dried fruits, its liquids, the almond ground mix, cut up nuts and combine it into the ground mix mixture.

Don't over beat, we just want all the elements to be well combined.Spoon the above Christmas Cake mixture into the springform cooking vessel and level the surface with the back of a spoon.

toast the Christmas Cake for 45 mins approximately or until a skewer inserted into the centre of the cake comes out rinse.The cake typically tends to darken a lot during baking, if this happens seal the top with parchment paper in the middle of the baking process.Once the christmas cake is baked remove it from the oven allow it to cool completely in the cooking vessel.Store the Christmas Cake in an airtight container, wrapped in greaseproof paper and aluminium foil, for two to three months.You can also toast the heritage Christmas Cake in smaller pans and gift them to your family this holiday augment the taste.dish up the heritage Christmas Cake along with Qahwa | Arabic Coffee formula and Ginger Cardamom Chai (fragrant element Infused Indian Style whole milk Tea) to compliment the cake for your evening.