Nigel Smiths Luxury Christmas Cake
It's that time of year again when people start to think of Christmas; what presents to get, parties to attend and what to eat for the Christmas lunch.
Well, if you can't decide whether to eat Turkey or Duck, at least we can help with deciding what to have for dessert!
Celebrity Chef, Nigel Smith is on hand to show you how to make an uber-luxury Christmas Cake perfect for after that sumptuous dinner.
Preparation Time: 30 min (plus 3 days)
Cooking Time: 4hrs
Portions: approx. 30-40
You Will Need...
500g Currants
350g Sultanas
175g Raisins
350g Glacé Cherries
2 Oranges (rind only)
150ml Sherry
250g Butter
250g Dark brown sugar
5 Eggs
75g Self raising flour
175g Plain flour
75g Chopped almonds, blanched
1 tbsp Black treacle
1 1/2 tbsp Ground mixed spice
Sherry
N.V Dark Cream Sherry - Now with 15% off original price. Only £9.34 !
How To Make...
1. First, prepare the fruit – chop the raisins with a damp knife and quarter the cherries. Put all the fruit in a container, pour over the sherry and stir in the grated rind. Cover with the lid and leave to soak for 3 days, stirring daily.
2. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the butter, sugar, eggs, treacle and blanched almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly. Stir in the sherry-soaked fruit.
3. Grease and line a 20cm square tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.
4. Bake slowly until cooked through (approx. 4 hours).
5. Once cooled, soak with sherry weekly and store in an airtight container until Christmas Eve. Leave a generous slice on a plate with a glass of sherry, not forgetting a carrot (for Rudolph).
Don't forget to ice your cake with your favouite icing two weeks before Christmas!
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