Christmas Cake - Part 2 - Making the Cake

Ingredients (To make an 8" Cake)

225g / 8oz Butter
112g / 40z Soft Brown Sugar
112g / 4oz Dark Brown Sugar
1tbsp Treacle
285g / 10oz Plain Flour
5 Large Eggs
150ml Brandy or Sherry
1/2 tsp Mixed Spice
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Nutmeg 
Boozy Fruit (previously prepared)

Method

1. Pre-heat your oven to 140C / 120C Fan / Gas Mark 1

2. Next line your tin using baking paper (I'm using a square tin so that I can cut the cake in half to make two smaller rectangular cakes, but you can use a round tin if you prefer). Then wrap a thick layer of newspaper around the outside of the tin and secure well with string. (This is to protect the cake so that the edges don't burn in the oven, as it has to cook for quite a long time).

3. Cream the butter and sugars together well, until pale and fluffy.

4. Add the treacle and beat until combined with the butter and sugar mixture.

5.  Beat the eggs and add to the creamed mix a little at a time. Keep the whisk running until all the egg is incorporated. (If the mixture looks like it is going to curdle at any point, add a half a tbsp of flour while whisking.)

6. Remove the whisk and put it to one side, then sift the flour and spices over the mix, then fold until fully incorporated.

7. Add the boozy fruit that you have already prepared and mix until evenly distributed throughout the cake mixture.

8. Spoon the cake mixture into the prepared tin and level out with a knife or spatula. Cut out 2 squares of greaseproof paper to the same size as the tin, and cut a hole in the centre of the squares (about the size of a 2p coin). Place the squares over the cake mixture. (This will protect the top of the cake from burning, while the central hole allows air to escape, and the cake to colour evenly.)

9. Bake on the lowest shelf in the oven for 4 1/2 - 4 3/4 hours. After this time, check the cake is done by inserting a skewer in the centre of the cake (through the greaseproof paper whole) - if it is cooked enough, the skewer will come out clean. If the skewer still has cake mix on it, put the cake back in for another 10 minutes and then check again. (It is far better to give the cake extra time in small quantities, as you don't want to over cook it after all of the time you have spent prepping!!)

10. Once the cake is done, remove from the oven and cool in the cake tin for half an hour on a wire rack. Then remove the cake from the tin, making sure to only remove the paper from the sides of the cake, and not the base (as you will need this later!) and place onto the wire rack to finish cooling.

11. Once the cake is completely cooled, lay out 2 long pieces of foil (each about 3 times the length of your cake) across each other in the shape of a 'plus' sign. Then do the same with 2 pieces of baking paper. Lay the cake in the centre of the foil/baking paper (over the part where they criss cross over one another).

12. With a skewer, pierce approximately 30-40 holes into the cake, making sure not to go all the way down to the bottom of the cake as you don't want all the alcohol you are feeding it to drip out of the bottom! (I usually find that piercing holes to 3/4 of the cake's depth is plenty)

13. Put a cap full of brandy into a small cup, and using a pastry brush, feed the liquid across the top of the cake until you use up all of the liquid. (Don't worry if the top looks very wet - the residual alcohol will seep down the holes that you created, making a wonderfully boozy and moist cake - yum yum!)

14. Gather up the strips of foil and baking paper, one side at a time, and fold each side over the cake until it is completely covered and there are no air holes. Transfer to a tin big enough to hold your bundle of cake - I usually use an old biscuit tin from last Christmas, but you can use anything that fits, as long as it is air tight.

15. Put the cake into a cool(ish) cupboard, and bring out once a week to 'feed' with some more brandy, using the same technique as in step 13. You want to 'feed' your cake for a minimum of 4 weeks up to Christmas to get the best flavour and texture. (If you are running short of time and don't have 4 weeks, just be sure to 'feed' your cake twice a week instead of once, and this should achieve the same result, although the flavours may not be quite as developed)

16. Now your cake is ready to be decorated, which can be as simple or complex as you like!  

        

Christmas Cake - Part 1 - Fruit Preparation

Its been so long since I've had a Sunday free to do some baking, so I thought I'd make the most of it! An attempt at a new Apple cake recipe (results and recipe to come soon), and I have decided that this is the year I will make my first Christmas Cake! I've always wanted to make one, but have never had the time (a poor excuse really), so, after reviewing many recipes (and trying to decipher different versions in my gran's hand written book), I have chosen combine a few recipes into one, taking the parts I like best of each - could make for an interesting Christmas Cake, that's for sure!!

Getting organised for the cake, I have started with pre-soaking my fruit to get the best flavour in the cake and to make sure the fruit is nice and juicy. I have chosen the fruit that myself and my partner like best, but you can use your own combinations depending on preference.

Ingredients:

• 7 oz Raisins
• 7 oz Glace Cherries, sliced in half
• 7 oz Sultanas
• 3 1/2 oz Dates, chopped
• 2 oz Currants
• 2 oz Caster Sugar
• 60ml Water
• 175ml Brandy
• 1 Cinnamon Stick

Method: 

1. Weigh out the dried fruit, and transfer to a large bowl, along with the cinnamon stick, and mix with a spoon until evenly mixed.
2. Heat the water and sugar in a saucepan (if you have a stainless steel saucepan (or I use the base of my steamer), use this, as I find that dissolving sugar in a non-stick pan tends to scratch the surface when stirring) over a low heat, until the sugar has completely dissolved and the mixture is still clear, making sure not to over-heat the mixture or caramelise.
3. Let the sugar mixture cool slightly, then transfer this to the brandy and stir to combine.
4. Pour the liquid over the fruit and stir well, ensuring the liquid has coated all of the fruit. (If you are pushed for time and have not got time to soak the fruit for 6 weeks, the same effect can be achieved by heating the fruit with the brandy syrup mix - so once you get to step 4, transfer the fruit mixture back into the pan and heat gently on a very low heat for approx 10-20 minutes - you don't want to stew the fruit, but the heat and liquid will help the fruit to plump up and absorb the alcohol mixture enough to give the effect that it has been soaking for 6 weeks! If you are choosing this method, once heated, transfer the fruit mixture with juices to a bowl to cool before adding to your cake mixture.)
5. Transfer the fruit mix into a large air-tight storage container, and store in the cupboard until you are ready to make your cake.
6. Over the next week, stir the mixture every day (or every other day if you don't have time to do it every day), to make sure the fruits are soaking up the brandy and remain nice and moist. After the first week, stir the mixture once a week until you are ready to make your cake.

The longer in advance you can prepare your fruit and allow the flavours to develop, the more intense flavour your Christmas Cake will have. I would suggest soaking the fruit for a minimum of one week, anywhere up to 6 weeks in advance.

As this is my first attempt, I am going to try soaking my fruit for 3 weeks before making my cake.......we will see how I get on!

 

Jarlsberg with Caramelised Onion, Ham & Mushroom Quiche

This quiche is a firm favourite amoung many of my work colleagues and has gone down a storm at many lunches and is always in demand, so I usually have to make quite a big one (or two!) I think its the combination of the sweet and sticky caramelised onions, with the meaty ham and strong, savoury Jarlsberg cheese that makes it so tasty! Give it a try for yourself - its so easy, and depending on how much time you have to spare, there is a cheat's version which will work just as well!

Ingredients:

For the Pastry:

(This should do most sizes of quiche tin - if you are using a small-ish one, then this should leave you with enough to do some mini quiches as well, so you can have a little taster before cutting into the big one! Alternatively, you can buy either ready to roll or ready rolled shortcrust pastry, if you are short of time!)

8oz Plain Flour
4oz Butter, diced
Pinch of salt
2-3 tbsp water

For the Filling:

2 Red Onions, thinly sliced
2-3 tbsp soft dark brown sugar
1 Pack of 3 Flat Mushrooms, thinly sliced
1 Pack of Smoked ham, chopped into approx 1 inch sized pieces (Or you could use bacon, and fry/grill)
250g-300g Jarlsberg Cheese, grated (preferably from the wheel, but you can also buy block - the wheel should be available on most deli counters or pre-pack aisles)
500ml Double Cream (If your quiche tin is quite shallow, then 250ml will be enough)
3 Large Eggs
Salt and Pepper

Method:

1. To make the pastry, put the flour, butter and salt into a bowl, and rub together using your fingertips until you are left with a mixture resembling fine breadcrumbs. (Alternatively, you can do this in the food processor until it reaches the same state)

2. Gradually add the water 1tbsp at a time, and combine with your hands after each addition, being careful not to add more water than is needed. The pastry should come together, but not be too sticky or dry. (This can be sorted by either adding a touch more flour if too sticky, or an extra tbsp water if too dry). If using a food processor, put it on the lowest speed, and add 1tbsp water at a time, making sure each tbsp is mixed in thoroughly. You will know when enough water has been added, as the pastry will come together in a ball, then you can just lift out.

3. Wrap the pastry in cling film and leave to chill in the fridge for half an hour. (If you have bought your pastry pre-made, then you can sit back and have a nice cup of tea instead!)

4. While the pastry is chilling, heat 1tbsp oil in a frying pan and heat the sliced red onions on a low heat, until they have gone very soft, but not brown. (This will take a while, so not be tempted to turn up the heat too much!)

5. Once the onions are soft, add the soft dark brown sugar and stir to combine. Heat for a further 1-2 minutes until the sugar has dissolved and you are left with a very sticky, thick mixture of caramelised onions - Mmmmmm! (Alternatively, if you are short of time, you can buy a jar of Red Caramelised Onions - English Provender are my favourite, as they taste delicious, plus you can buy them in most supermarkets). Remove the onions from the heat and transfer to a plate to allow them to cool. (If you add them to the pastry when warm, then eht pastry will go soggy).

6. Using the same frying pan, add another tbsp oil and fry the mushrooms until they are cooked and soft. Again, once cooked, transfer these to a plate in order to cool.

7. Hopefully by now, your pastry should be cool enough to handle, so remove from the fridge and roll out onto a floured surface, until it is 1-2mm thin (or can be thicker, depending on how thick you like your pastry case), and big enough for your quiche tin. Pre-heat the oven to 180oC (160oC for fan ovens).

8. Gradually lift the edge of the rolled pastry onto the rolling pin, and loosely roll it around the pin, as this will make it easier to get it into the tin. Starting from the edge of the tin, gradually un-roll the pin over the quiche tin and you should find the pastry has completely covered the surface. Using your fingers, ensure that the pastry is tucked into the edges of the tin, gently pressing it into the dimples. Finally, use your rolling pin to roll over the top of the tin - this will give you a clean cut edge, getting rid of the trimmings, and is much easier than using a knife!

9. Once your onions have cooled, add them to the pastry case and spread evenly over the bottom.

10. Next, scatter the mushrooms and ham over the onions (its up to you whether you use all of them - it will depend on the size and depth of your quiche tin).

11. Generously sprinkle the Jarlsberg cheese over the mixture, including the edges, so you get a nice even distribution of cheese.

12. Pour the double cream into a jug, and beat the eggs in until they are combined. Add salt and pepper to season and give the mixture a brief stir to combine.

13. Gradually pour the cream mixture over the cheese, until it just reaches the top (do not over-fill as you want to be able to lift it to put in the oven without spilling).

14. Transfer to the oven and cook for approx 25-30 mins (times may vary depending on oven), until golden brown on the top and cooked through. (for deeper quiches, you might need to cook for up to 50 minutes, to ensure the middle is thoroughly cooked).

15. Once cooked, remove from the oven and allow to cool completely on a wire rack, before removing from the tin.

Scones

My favourite thing to go with jam......scones and clotted cream! Yum!

Have made a few scones in my time, but still I struggle with rolling out the correct thickness, as I always try to get as many scones out of a mix as possible...I will learn one day!

Question - Narrower and taller? Or Wider and flatter?

Answer - As long as they are smothered in jam and clotted cream - who cares?!?

Ingredients (Makes approx 10-12 scones if you use a 5cm cutter)

225g (8oz) Self Raising Flour

1/2 level tsp Salt

1 level tsp Baking Powder

25-50g (1-2oz) Butter or Margarine

150ml (1/4 pint) Milk

(If you like a slightly sweeter scone, Add 1-2 level tbsp Caster Sugar to the dry ingredients and replace the milk with 1 beaten egg and 75ml (5 tbsp) Water or Milk)

To glaze, optional: Beaten egg or milk

Method

1. Preheat a baking sheet in the oven. Sift the flour, salt and baking powder into a large bowl, then cut or rub in the fat until the mixture resembles fine breadcrumbs. (Or, if you are limited for time or can't stand getting your hands messy, put it all in a food processor and whizz until resembles fine breadcrumbs - much quicker than using your fingers!)

2. Make a well in the centre of the dry ingredients and stir in the milk to make a soft dough. (Or, again, add to food processor and whiz until just starting to combine).

3. Turn the dough on to a floured surface and knead quickly and lightly to remove any cracks. (Mine always has cracks.......but they still turn out OK!).

4. Roll out the dough lightly with a rolling pin or pat it out evenly with your hand until it is about 2cm (3/4") thick. (Mental note to self - remember to stop rolling at 2cm thickness!!).

5. Using a floured 5cm (2") cutter, cut out dough rounds as close to each other as possible.

6. Place the rounds carefully on the hot baking sheet and, if you wish, brush them with beaten egg or milk to glaze.

7. Press the trimmings together and re-roll to make more rounds. Bake at 230oC (450oF) Gas Mark 8, for 8-10 minutes, until golden in colour.

8. Remove from the oven, transfer scones to a cooling rack and allow to cool.