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Light Christmas Cake

Unlike the dark, traditional cakes this one is light in colour but filled with jewelled crystallised fruits. It would be a perfect choice for someone who wants something completely different.

 
 

This recipe is from Delia's Cakes

Method

To begin this cake you need to do quite a bit of chopping. Start with the walnuts,
which should be fairly finely chopped.

Then the pineapple, apricots and cherries need to be chopped roughly the same size as the sultanas. The candied peel, angelica and crystallised ginger need to be chopped smaller.

Now take a large roomy bowl, sift in the flour, then add the caster sugar, ground almonds, salt, butter, eggs and brandy and, using an electric hand whisk, whisk everything thoroughly for about a minute until smooth and creamy.

Now fold in all the fruits, the nuts, grated zests and the lemon juice.

Next, using a large spoon, transfer the cake mixture to the tin and level off the top with the back of the spoon. Now tie a band of brown paper around the tin to give extra protection, and
place the tin in the oven so the top of it is more or less in the centre.

Bake the cake for one hour, then place a double sheet of baking parchment over the top so it sits on the liner and turn the heat down to 150°C, gas mark 2 for a further 2 hours.

When it’s cooked it will be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it’s absolutely cold, then remove from the tin peel off the liners and wrap it in parchment-lined foil to store in an airtight tin.

Decorate with Golden Apricot and Pecan Topping - see related recipe below

delia
We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peels and many others

Country Products
Unit 5 Centre Park
Tockwith
North Yorkshire
YO26 7QF

Tel:  01423 358 858
Web: Country Products

 

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Related recipes


Golden Apricot and Pecan Topping Tops a 20cm round cake

Golden Apricot and Pecan Topping

This stunning gilded fruit and nut topping can be used to decorate Creole, Classic or Light Christmas Cake

 
 
Last-minute Mincemeat Christmas Cake 

Last-minute Mincemeat Christmas Cake

Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.

 
 
Classic Christmas Cake 

Classic Christmas Cake

This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me

 
 
Creole Christmas Cake 

Creole Christmas Cake

Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...

 
 

 

 




 
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