Tuesday, 25 November 2014

Golden Italian Christmas Cake

This year I fancied making a Christmas Cake with a difference, in previous years I have tried a chocolate fruit cake (very good Nigella recipe), a boil and bake fruit and mincemeat cakes as well as the more traditional style. As I love Italian food I thought I would make a cake with Italian flavours, think Amaretto, panettone et al. It became a golden cake as I manged to purchase some golden raisins, this fired my imagination to create a golden fruit cake.

On Stir up Sunday I made this cake alongside a tweet up with the National Trust and lots of other cakey bakey people. As you can see from the picture the cake is lighter in colour than a normal Christmas fruit cake, I will now store the cake for a couple of weeks, lovingly feeding it with Amaretto until its time to decorate. My plans this year are for a naked Christmas cake, filled with Golden Marzipan and topped off with more Golden marzipan and fondant with some simple decorations.

What you need
  • 300g Golden Raisins 
  • 300g Sultanas
  • 100g dried figs (chopped and any hard stalks removed)
  • 100g apricots (chopped)
  • 150ml Amaretto
  • Zest of 1 large orange
  • 125g butter (softened) or baking margarine if you want diary free
  • 200g Light brown sugar
  • 2 eggs - free range
  • 200g Self raising flour
  • 75g Honey
  • 2 tsp mixed spices
  • 1/4 tsp ground cloves
  • 1 tsp vanilla paste
  • 130g candied orange peel - chopped (buy quality)
  • 1/2 tsp Aroma Panettone Essential Oil (Bakery Bits)
I used an 8" double lined round loose bottomed cake tin, I also wrapped the outside with more greaseproof paper (you could use card, brown paper or even newspaper also), tied with string.

What you do 
  • Place all the dried fruit and orange zest in a large bowl with the amaretto to soak overnight (if you forget you can microwave for a few minutes and allow to cool), covered with clingfilm.
  • Preheat the oven to 130c fan / 150c normal and prepare your tin
  • In a stand mixer blend the butter and sugar until light an fluffy
  • Gradually add the eggs, essential oil and vanilla to the mixer, if in danger of curdling add some of the flour
  • Next whisk in the honey and then sieve in the flour and spices
  • Fold the flour and dried fruit into the mixture until thoroughly mixed, spoon into the prepared tin.
  • Smooth the top and place in the oven
  • Bake for 2 hrs 30 minutes to 3 hrs 15 mins until a skewer inserted comes out clean. Mine took about 3 hours in a fan oven
  • Leave to cool in the tin on a wire rack, remove from tin whilst still a little warm. Store when cold double wrapped in parchment and clingfilm.
  • Remember to feed by pricking the cake lightly and spooning over more amaretto.
I plan another post when its time to decorate, so make sure you follow us for an update in a few weeks.


Jen Price said...

It was great chatting about Christmas cakes with you and the others on Sunday and I love the sound of your golden Christmas cake. I always make a traditional fruit cake though after reading this recipe I am tempted to try something different next year :)

Linzi_Barrow said...

Thanks Jen, why not try something different this year. Thats my plan. Its smells amazing just hope it tastes as good

JibberJabberUK said...

I love Christmas fruit anyway but the extra almond taste must be divine. I've already made my Christmas cake this year but I'm going to think about this next year.

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