Easy Classic Christmas Cake

Recipe Source : Rinku's Kitchen Treats   

INGREDIENTS

Chopped Dates - 350 g * See notes 1
Mixed Dried nuts and tutti fruiti (candied fruits) - 250 g * See notes 2
Dried Black currants - 25 g
Honey - 175 ml
Strong Coffee  - 125 ml * See notes 3
Orange juice - 1 1/2 orange
Mixed spice - 1 tsp* See notes 4
Cocoa - 2 tbsp
Unsalted Butter - 175 g at room temperature
Dark Brown Sugar - 175 g* See notes 5
Eggs - 3
Plain Flour - 150 g
Ground Almonds - 75 g* See notes 6
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp

METHOD
Preheat the oven to 150 degree C. * See notes 7 on how to bake in a pressure cooker
Prepare a 20cm x 9cm deep round cake tin by lining it with baking parchment at the bottom and sides. The sides should have parchment double the height of the tin to allow the cake to rise well.
Boil 125 ml water and put 3 tsp instant coffee powder. Keep aside.
Keep the dates and mixed dry fruits ready. I used walnuts, cashew nuts, tutti fruiti, raisins.
In a non stick wide saucepan put in all the dates, mixed dried nuts, raisins, tutti fruiti, sugar, coffee, spice   powder, orange juice and butter on medium flame and stir. Simmer it for 10 minutes. Let stand till it cools down a bit for about 15 -30 minutes.
Add in the beaten eggs, flour, ground almonds, baking powder, baking soda and stir well with a wooden     spatula.
Pour the mixture into the prepared cake tin. Place it in the oven to bake for 1 hour 45 minutes to 2 hours.   The center of the cake will be a little gooey but firm on the sides. The top of the cake will be glossy.
Remove the cake from the oven and let it cool in the tin. It will take some time to really cool down.
Remove from the tin and enjoy!
This cake can be stored in an airtight container for almost 2 weeks.


Cooking notes:
1.Substituted prunes with dates.
2.The actual recipe calls for 250 g raisins but I wanted that crunchy bite in between so added a mixture of  walnuts, raisins and tutti fruiti.
3. Substituted Tia maria with strong coffee. Added 3 tsp instant coffee powder to 125 ml of hot water and let cool.
4. For the mixed spices, I ground cinnamon, clove and a piece of nutmeg together.
5. I did not have brown muscavado sugar so added dark brown sugar.
6. Almond flour is not available here so I blanched almonds, removed their skin, dried them on a kitchen towel. Then ground them to a powder. (Just pulse it 3-4 times till they look like sand else it will become a paste).
7. To bake the cake in a cooker first preheat the cooker (without any water) for 5 minutes on high flame. Reduce the flame to low after 5 minutes or until you place the cake tin in it. Place a ring or small flat tumbler in the cooker to place the cake tin. Place the cake tin in the cooker and close the lid with the gasket. Do not place the weight/whistle/ pressure regulator. Bake in the cooker first on high flame for 5 minutes then medium flame for 5 minutes. Then low flame till the cake is done. It will take the same time as in the oven ie approximately 1 hour 45 minutes to 2 hours depending on the flame size. Remove from the cooker. And let cool.

Adapted and tweaked from Nigella Lawson's Christmas Kitchen
Web: http://kitchentreats.blogspot.in/2013/12/easy-classic-christmas-cake.html
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