FUSS-FREE Christmas CAKE
It’s Stir-up Sunday on 25 November, which means it’s festive baking time. And to make life easy, this recipe uses a microwave to speed up the prep time. Now that’s clever!
SERVES 16 PREP 30min COOK 3-3½hr
• 150g (5oz) butter, softened, plus extra to grease
• 350g (12oz) each sultanas and raisins
• 100g (3½oz) each prunes, dried apricots and dates, finely chopped
• 150ml (¼ pint) brandy, plus extra for drizzling
• Zest and juice of 1 lemon
• 175g (6oz) soft dark brown sugar
• 3 medium eggs, beaten
• 125g (4oz) self-raising flour
• 1½tbsp black treacle
• 1tsp each mixed spice and ground cinnamon
1 Preheat oven to 150°C (130°C fan) mark 2. Grease and double-line a 20.5cm (8in) cake tin with baking parchment, making sure the paper comes 5cm (2in) above the top of the tin. Then wrap a double layer of baking parchment around the outside of the tin and secure with string – this will stop the cake burning.
2 Put all the fruit into a large microwavesafe bowl. Stir in the brandy, lemon zest and juice. Microwave on full power, stirring halfway through, for 2½min or until the fruit has absorbed the liquid.
(If you don’t have a microwave, cover the fruit bowl with clingfilm and leave it to soak in a warm place overnight.)
3 Using a hand-held electric mixer or wooden spoon, beat butter and sugar together in a large bowl until light and fluffy – about 5min. Gradually beat in eggs – if the mixture looks as if it might curdle, whisk in a little of the flour.
Then beat in the black treacle.
4 Sift flour and spices into the butter mixture and fold in using a large metal spoon. Then fold in the soaked fruit. Spoon cake mixture into the prepared tin and level the surface. Use a wooden spoon to make a rough hole in the centre of the mix (see photo number 4) to help keep the cake level during baking.
5 Bake for 3-3½hr or until a skewer inserted into the centre comes out clean. Cover the cake with foil if it is browning too quickly. Leave to cool in tin for 10min, then take out and allow to cool completely on a wire rack, leaving the baking parchment wrapped round the outside of the cake.
6 To store, wrap a few layers of clingfilm around the cooled cake (still in its paper), then cover with foil. Store in a cool place in an airtight container. After two weeks, unwrap the cake. Prick all over with a skewer and pour over 1tbsp of brandy. Rewrap and store as before.
PER SERVING: CALS 338; FAT 9G; SAT FAT 5G; CARBS 57G