The clas­sic Christ­mas cake

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In­gre­di­ents: Fruit mix 500g seed­less raisins 500g golden sul­tanas 375g black cur­rants 125g mixed dried peel 125g cher­ries/dried cran­ber­ries 190ml good-qual­ity brandy Cake mix 313g cake flour 4g salt 2g ground gin­ger 2g ground cloves 3g ground cin­na­mon 3g mixed spice 10g co­coa pow­der 125g wal­nuts 250g un­salted but­ter 250g golden syrup 25ml (roughly 2 ta­ble­spoons) mo­lasses 325g eggs (sep­a­rate into yolks and whites) 1 tea­spoon bi­car­bon­ate of soda 10ml wa­ter Method 1. Re­move all the stalks from the fruit, place them in a bowl and mix well. Pour the brandy over the fruit. 2. Cover the bowl and leave the fruit to ab­sorb the brandy for about 4 hours. After this, stir the fruit well and leave for an­other 4 hours. 3. Pre­pare the cake tin by spray­ing it with non­stick spray, and lin­ing the bot­tom and the sides with sil­i­cone bak­ing pa­per. 4. Pre­heat oven to 150°C. 5. Sift the flour, salt, spices and co­coa into a large bowl. 6. Di­vide the flour mix into three sep­a­rate por­tions into bowls. 7. Mix the first por­tion with the fruit and brandy mix. 8. Roughly chop the wal­nuts and add to the fruit mix. 9. Cream the but­ter and syrup in a mixer un­til light and fluffy, and stir in the mo­lasses. 10. Add the beaten egg yolks into the but­ter mix­ture while al­ter­na­tively adding the sec­ond por­tion of flour. 11. Mix this into the fruit mix. 12. Beat egg whites to stiff peaks and fold them into the last por­tion of flour. 13. Spoon the mix­ture into the lined tin. Place a wet towel on a bak­ing tray and place the tin on top. Bake the cake while it’s on top of the towel in the oven. 14. Once done, cool the cake on a wire rack. When cooled, douse the cake by pour­ing 50ml of brandy over it. Wrap the cake in sil­i­cone pa­per and foil, and store in a cool and dry area. Douse the cake with 50ml of brandy ev­ery week. – Le­sego Se­menya Visit les­dachef.word­press.com

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