Mulled Wine Fruit and Nut Christmas Cake Ingredients:
TWO DAYS BEFORE
18 fluid ounces ruby port
1 mulled wine bag made with
1 cinnamon stick
1 orange, zest of, strips
7 ounces sultanas
7 ounces currants
7 ounces raisins
8 ounces ready to eat prunes, chopped
4 ounces sliced almonds
4 ounces glace cherries, quartered
4 ounces mixed peel
THE DAY YOU BAKE
8 ounces softened butter
8 ounces soft brown sugar
4 organic eggs, beaten
9 ounces plain flour
1 1/2 teaspoons cinnamon
2 teaspoons mixed spice
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1 orange, zest of, grated
1. TWO DAYS BEFORE YOU BAKE:.
2. Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later.
3. Bring it to the boil and then take off the heat and allow to cool slightly.
4. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid.
5. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects!
6. THE DAY YOU BAKE THE CAKE:.
7. Pre-heat oven to 160 C or 320°F.
8. Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8" diameter round tin with high sides.
9. Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort!
10. Beat the butter and sugar together until light & fluffy.
11. Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling.
12. Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel.
13. Add the fruit and nuts to the cake mixture & mix well.
14. Add the spices along with the grated peel of one orange and mix well with a wooden spoon.
15. Spoon the the cake mixture into the prepared tin and level the top.
16. Make a slight dip in the middle to allow for rising unevenly.
17. Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean.
18. Leave the cake to cool in the tin.
19. Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas.
20. Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter!
21. In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese!
Rum Cake Ingredients:
1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup dark rum
1/4 cup water
1/2 cup butter
1 cup sugar
1. Preheat oven to 350 degrees.
2. Grease and flour Bundt cake Pan.
3. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
4. Pour into Bundt pan and bake for 45 minutes.
5. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
6. Add sugar and boil for 5 minutes, stirring constantly.
7. Remove from heat and stir in dark rum.
8. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
9. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
10. Slowly pour glaze over cake.
Other Rum Cake Recipe Ingredients:
1 cup chopped pecans
1 box yellow cake mix (with pudding)
1/2 cup cold water
1/3 cup oil
1/2 cup dark rum (80 proof)
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (80 proof)
1. Heat oven to 350 degrees.
2. Grease and flour 12-cup (standard size) bundt pan.
3. Sprinkle nuts over the bottom of the pan.
4. Mix all cake ingredients in mixing bowl.
5. Pour batter over nuts.
6. Bake 1 hour.
8. Invert on serving dish.
9. For the glaze: melt butter in saucepan.
10. Stir in water and sugar; boil for 5 minutes, stirring constantly.
11. Remove from heat and stir in rum.
12. Spoon and brush glaze evenly over top and sides of cake.
13. Allow cake to absorb glaze.
14. Repeat until glaze is used up.
15. Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
16. Or just sprinkle with powdered sugar and then garnish with cherries.
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