CHECK OUT THE RESULTS OF THE CHRISTMAS CAKE WHEN YOU MAKE IT USING DARK MUSCOVADO SUGAR (Made this cake way back in 2013 when I first started this blog): https://thecupcakeconfession.com/christmas-special-4-christmas-cake/
EGGLESS VERSION COMING VERY SOON!
Recipe:
For Soaking the Dry Fruits:
60 grams dates, after the seeds have been removed
70 grams dried apricots, roughly chopped
50 grams candied cherries, halved
50 grams black raisins
50 grams golden raisins
50 grams candied orange, chopped
240 grams rum (or brandy or whisky)
Mix them all together in a glass bowl. Cover with cling wrap and let it sit in the fridge for 7 days or up to a month. Every 1 – 2 days, use a spoon to mix the dry fruits around in the alcohol. Put the cling wrap back on and in the refrigerator
For the Christmas Cake:
350 grams all purpose flour
250 grams caster sugar (I recommend dark brown sugar or dark muscovado sugar if you can find it)
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1/2 teaspoon clove powder
1/4th teaspoon nutmeg powder
1/2 teaspoon baking powder
100 grams butter
100 grams oil (you can skip the butter and use 200 grams oil instead)
3 eggs, room temperature
Soaked Dry Fruits including the rum
2 tablespoons rum (for soaking)
*NOTE: If you don’t wish to use the alcohol for soaking your dry fruits, you can add rum flavoured extract in the cake batter after adding the eggs. Just the way you would add vanilla extract and then proceed with the rest of the steps.
Preheat oven to 140 C. Bake in an 8 inch cake tin greased and lined with parchment paper for 1 hour 40 minutes or until a skewer or knife inserted in the centre emerges clean. Take it out of the oven, poke holes throughout the cake and soak it with 2 tablespoons of rum.
Refrigerate the cake after it has cooled completely at room temperature and serve next day, stays good for several weeks, tastes better as it ages. Just ensure you refrigerate it but let it come to room temperature before you cut into it
Whipped White Chocolate Ganache:
300 grams white chocolate, chopped finely
100 grams cream
In a saucepan, bring water to a simmer. In a glass bowl add your cream and white chocolate. Place over the saucepan of simmering water and melt the cream and white chocolate together.
Let it cool to room temperature. Then refrigerate for 30 minutes.
Using electric beaters on medium speed, whip the ganache for 1 – 2 minutes until it goes pale and light and fluffy.
Use it to frost the Christmas Cake.
*PRODUCTS I USE WHEN BAKING:
Morphy Richards OTG (52 Litres): https://amzn.to/33GNtrZ
6 inch Cake Tins: https://amzn.to/2RyY9DE
8 inch Cake Tins: https://amzn.to/3iMdvR6
Madeleine Tray: https://amzn.to/3iJImO9
Food Chopper: https://amzn.to/2ZNycok
Parchment Paper: https://amzn.to/2Fvxzcf
Dark Chocolate: https://amzn.to/2FOvd7M
Caster Sugar: https://amzn.to/3c7VeLs
Icing Sugar: https://amzn.to/32Eso27
Cocoa Powder (Cadbury’s): https://amzn.to/3cboPUA
Cocoa Powder (Hershey’s): https://amzn.to/2FMGnKm
White Cupcake Liners: https://amzn.to/2ZNxeZe
Brown Cupcake Liners: https://amzn.to/2Hbom9o
Piping Bags: https://amzn.to/35NQeKL
*These are affiliate links. When you buy any product by clicking on the above links, I will get a small commission from the company to support my channel.