In Nigella’s rendition of the classic Christmas cake, we have fruity flavours from the raisins and currants, richness from the bourbon and citrus notes from the lemon. This cake is guaranteed to be a crowd-pleaser with minimal effort required.
Christmas Cake is a British tradition, with many star bakers including the likes of Mary Berry having their own take.Not only is it such a Christmas classic because of its amazing flavours but also because it is very easy to make. There are quite a few ingredients that go into this delicious cake however, it is very straightforward to bake.
Here's what Nigella herself has to say about her Christmas cake recipe:
"To be honest, I don't always get it together to make a traditional Christmas cake but a traditionally iced and comfortingly decorative Christmas cake is a lovely thing, and if efficiency allows, should be embraced.
This version cuts down on varieties of dried fruits, augments alcohol (bourbon for preference, but brandy or sherry will also do), and adds ground almonds and chopped pecans. It bakes well, and can be iced beautifully, and is a satisfying way to get Christmas really going in the kitchen."
Serves: 16
Kit
You will need a 23cm by 20cm tin for this cake, either round or square.
Ingredients
700g raisins
300g currants
100g glacé cherries
150g chopped pecans (or walnuts)
400ml bourbon (or brandy)
300g butter
180g dark brown sugar
2 tsp lemon zest, grated
4 large eggs
2 tbsp black treacle or molasses
1 tsp almond essence
300g plain flour
150g ground almonds
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
Method
Preparing the ingredients
- Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
To prepare your tin
- Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.
- Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.
To make the cake
- Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.
- Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.
- Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
- Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.
- When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
- When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.
While you might prefer to leave the cake bare, if not, why not decorate with Nigella's smooth hatbox icing?
Nigella's tips
• Make the cake up to 6 weeks ahead and wrap in a double layer of greaseproof paper and then a double layer of foil. Store in an airtight container in a cool, dry place. (You could add a bit more bourbon or brandy over this storage time to feed the cake and keep moist.)
• Make the cake and wrap as above. Freeze for up to 1 year. To thaw, unwrap the cake and thaw overnight at room temperature. Rewrap and store as above until needed.
This recipe is taken from Nigella Christmas.
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