I love all the flavours of
Christmas – dried fruit, spices of nutmeg, cinnamon, cloves and
ginger, nuts, marzipan, icing. You name it and I'll be licking my
lips at the thought of it once 1st December comes round.
Christmas is of course a great time for cake lovers but not everyone
likes the traditional rich, dark fruit cake (I do of course!). If
you're wanting a lighter fruit cake with all the flavours of
Christmas but none of the time and hassle of cooking a full-on rich
fruit cake then this is one for you. The method really is as simple
as putting it all in one bowl and mixing together. The added bonus is
that is makes two loaf cakes which can be cooked together. I've used
glacé
cherries and blanched almonds on top but choose what combination you
like. You could go for all cherries or all almonds or a mixture of
nuts such as Brazil or pecans. They also freeze well which
makes that great if you are wanting to building up stocks for
Christmas fairs or need a cake when you are busy but have guests
coming round.
Equipment: 2 x 1lb
(450g) loaf tins lined, large bowl, electric whisk/beaters
Ingredients
5½
oz (150g) Unsalted butter soften or baking spread
5½
oz (150g) Soft light brown sugar
2
Eggs
8oz
(225g) Self-raising flour
8oz
(225g) Mincemeat
7oz
(200g) Mixed dried fruit
Mixture
of whole blanched almonds and glacé
cherries, halved – I used 22 almonds and 9 cherries for the
decoration on mine.
Method
1.
Pre-heat the oven to 160°C/Gas
mark 3
2.
Put all the ingredients except for the almonds and cherries in a
large bowl and together with an electric whisk until it is all mixed
together.
3.
Spoon into the prepared loaf tins and level the tops.
4.
Arrange the almonds and cherries on top.
5.
Bake for around 1 hour until a skewer comes out clean.
6.
Leave the cakes for a few minutes to cool and then turn out onto a
wire rack to cool completely.
Love the idea of an easy to make Christmas Cake. I do prefer a lighter fruit cake and baking it in loaf tins will make slicing a piece much easier.
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