• FDF_9790

Xmas cake

Prepare this fruit cake in advance and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist. This is truly the best Christmas cake ever!

Equipment (available at Kitchen Art Store)

  • Large saucepan
  • Spatula
  • Deep 25cm cake tin

Recipe Rating

  • (1 /5)
  • (2 Rating)

Instructions

  • 1. Put the dried fruit, zests and juice, alcohol, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  • 2. Heat oven to 150C. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
  • 3. Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  • 4. Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  • 5. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.

Chef

Administrator

Kitchen Art Production team: Concept - Hoàng Anh; Food preparation: Hoa Thái; Styling - Chi Anh, Nam San; Photos: Kiyoshi Jiro