Black/Rum Christmas Cake
I like to bake this cake days before Christmas. The taste is still spectacular but, for me it’s the ritual that I thoroughly enjoy.
Ingredients: Note-use the dried fruit soak from 19/9/2016 recipe ( batter will make 2-3 12” round cakes)
220g unsalted room temperature butter, 1 cup brown sugar, 6 large room temperature eggs, 2 tsp vanilla, 1 tsp mixed spice, 4-5 cups dried fruits (pureed), 2 cups all purpose flour, 1 tsp cinnamon, ¼ tsp nutmeg (freshly grated if possible), 1/8 tsp allspice, 2 tsp baking powder, 1-2 tablespoon black treacle, pinch of salt, ¼ to ½ cup of rum or port wine for brushing
In a large mixing bowl using a hand blender, cream the butter and sugar until you have a fluffy and smooth consistency, add one egg at a time and mix it thoroughly then add the vanilla and mixed spice. Add the pureed fruits in batches and fold using a spatula, then use your hand mixer to combine and set aside.
In a separate bowl add your dried ingredients- flour, pinch of salt, cinnamon, nutmeg, allspice and baking powder. Mix evenly and add to wet ingredients in 3 batches. Once everything is combined, add the black treacle to the batter and give the entire batter a final mix.
Grease and line (parchment paper) your cake tins and pour your batter 2/3 up in the cake tins. Place on the middle shelf in a preheated (125C ) oven and cook for 2.5 hours. Test the centre of the cake with a toothpick after 2 hours if, the toothpick is clean it’s done otherwise, put cake back in the oven for another 20-30 minutes until toothpick is clean.
After you’ve remove the cakes from the oven, allow it to cool for a bit, then brush on the rum or port and leave it to soak through the cake for an hour or so.