nigella christmas cake
But a traditionally iced and comfortingly decorative Christmas cake is a lovely thing, and if efficiency allows, should be embraced.
The cake can be made up to 6 weeks in advance, and is a magical addition to any festive dinner table.
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Nigella Lawson shares her recipe for Christmas cake, made with dried fruit, ground almonds, delicious chopped pecans and a good splash of bourbon. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Nigella Christmas: Food, Family, Friends, Festivities, Nigella ChristmasFood, Family, Friends, Festivities. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin.
I use unsweetened chestnut purée as being in Canada it’s not easy to find, but to be honest it works! Made this for Christmas - dead easy and delicious!
If you choose to do the same, I'd recommend halving the quantities for the icing.
About to make another one if I can find any chestnut puree. Preheat the oven to gas mark 2/150°C/130°C Fan/300°F (though you might prefer to do this after the fruits and so forth have started bubbling in their pan).
Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm and dry and will have cracked a little. The cake will keep for a couple of months well wrapped and in a cool dark place. You will need a 23cm by 20cm tin for this cake, either round or square. Nigella's easy chocolate fruit cake is dark, moist and delicious.
Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
2cm intervals, as if making a rough frill.
When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. After 30 minutes, the mixture will have cooled a little. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. Line the sides and bottom of a deep 20cm / 8-inch round cake tin with a double layer of greaseproof paper (parchment paper). Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold starts around the perimeter of the top of the cake. Get our latest recipes straight to your inbox every week. Registered number: 861590 England. I just throw everything into a pan, let the heat from the stove send buttery rum and citrus juices permeating into the currants, sultanas and raisins, add flour and eggs, a can of chestnut purée to give grainy, Christmassy depth, bung the lot into a cake tin and let this stand in a low oven to produce a cake that is as dense, aromatic and fruity as you could hope for. Get our latest recipes, competitions and cookbook news straight to your inbox every week Then remove the saucepan from the heat and leave to stand for 30 minutes.
Rewrap and store as above until needed.
Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Freeze for up to 1 year. Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment.
Have made this for the last 3 years and just about to make it again. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment.
If you insert a cake tester into the middle of the cake it will still come out a little sticky. To freeze, make the cake and wrap as above.
But if curiosity gets the better of you, trim off the bottom of the cake (this is the top when you bake it bottom side up). (You could add a bit more bourbon or brandy over this storage time to feed the cake and keep it moist.). Grateful though I am to Hazel Hook for giving me her foundation-stone recipe for a traditional Christmas cake, with its all-important table for weights, measures and tin sizes, so many Christmasses ago, I have departed somewhat from her strictures. Perfect as a chocolate Christmas cake or for anytime of year.
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