Stir it up Sunday this 23rd of November and we are making Christmas cake together with my little head chef in the kitchen we are busy mixing up a storm of fruits and spices. As is tradition we all got to stir and make wishes, and i think i might have a budding littlest chef coming up as she was thrilled to be giving the spoon and allowed a stir.
Our Christmas cake recipe
heat the oven to 150c cooking time 3 hours and use a 18cm 7 inch tin
200g dark sugar
200g of butter
2tbsp black treacle
3tbsp course cut marmalade
1tsp of vanilla bean paste
225g of plain flour
4 eggs
1/2 tsp salt
1 tsp mixed spice
2 tsp cinnamon
1 tsp ginger
1/2 nutmeg
1kg boozy fruit
100g chopped almonds
200g chopped pecans
mix the butter and sugar together until paler and fluffy this can take a good five to eight mins add the treacle, vanilla and marmalade, i used my home made course cut
whisky marmalade and combine.
whisk the eggs separately and sieve the flour and add a spoonful of flour to the mix and a little egg and stir/ fold in by hand repeat the process of egg and flour so the mix does not curdle.
Add the spices,
boozy fruit ,almonds and pecans and fold in
prepare your tin with grease proof paper making the sides high to protect the cake from drying and browning to much on top. Add the mix to the tin and cook for 3 hours
cook in the oven for
