I'm not planning to make a traditional Christmas cake this year as we are only a small gathering and what normally happens is that Mick and I spend the days after the big celebration munching our way through slabs of leftover cake and getting fatter by the day. But it's always good to have something in the cake tin to offer anyone who drops by, or for those afternoons by the fire when you really need a slice of something sweet to go with a cup of tea. I've devised this cake to give you plenty of seasonal flavours- spices, nuts, cranberries, citrus, but it's light and very moist. So even if you have already made your cake, this one will sit alongside it very nicely and along the way will fill your house with Christmassy smells- any excuse to get baking.
Servings | Prep Time |
makes 1 large loaf | 25 mins |
Cook Time |
50-60 mins |
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I'm not planning to make a traditional Christmas cake this year as we are only a small gathering and what normally happens is that Mick and I spend the days after the big celebration munching our way through slabs of leftover cake and getting fatter by the day. But it's always good to have something in the cake tin to offer anyone who drops by, or for those afternoons by the fire when you really need a slice of something sweet to go with a cup of tea. I've devised this cake to give you plenty of seasonal flavours- spices, nuts, cranberries, citrus, but it's light and very moist. So even if you have already made your cake, this one will sit alongside it very nicely and along the way will fill your house with Christmassy smells- any excuse to get baking.
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Ingredients
- 200 g self raising flour
- 2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/4 tsp nutmeg freshly grated
- 1/2 tsp bicarbonate of soda
- 75 g butter
- 100 g light muscovado sugar
- 75 g black treacle
- 75 g golden syrup
- 150 ml milk
- 1 egg, beaten
- 25 g candied peel chopped
- 50 g walnuts chopped
- 50 g dried cranberries
- 1 unwaxed lemon
for the icing
- 2 tbsp apricot jam
- 200 g icing sugar
- few pieces crystallised ginger
- handful cranberries, walnuts and peel
Servings:
Instructions
- Heat the oven to 180C/fan 160C/Gas 3. Butter and line a 2lb loaf tin with baking paper.
- Sift the flour,spices and bicarbonate of soda into a large bowl. Measure the butter, sugar, treacle and syrup into a small pan. Heat gently, stirring until the butter has melted and the sugar has dissolved. Cool for a few minutes.
- Mix the milk and egg together. In a separate bowl mix the peel, walnuts and cranberries. Finely grate the zest of the lemon into the bowl and mix well.
- Make a well in the centre of the dry ingredients and pour in the butter mixture. Gradually beat the dry mix into the centre to make a smooth batter, adding the milk mix gradually as you go.
- Stir in the dried fruit and nuts until evenly distributed, then pour into the prepared tin. Bake for 50-60 mins until the cake is well risen and feels firm and springy to the touch. Leave to cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
- Warm the jam, then brush over the top of the cake. Leave for a couple of hours to set. Sift the icing sugar into a small pan. Add 2 tbsp lemon juice and heat through gently without boiling to make a smooth icing.
- Drizzle over the cake, allowing it to drip down the sides. Decorate immediately with walnuts, cranberries, peel and slices of ginger as the icing sets quickly. Wrap in foil and store in a cake tin for up to 3 weeks.
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