The best result comes from using two sorts: unrefined muscovado, both the light - which has the flavour of warm fudge - and the dark that tastes of treacle toffee. He makes me want to get up early and write by candlelight, then build a fire and slice crisp apples into a pot and simmer them with warm spices, a clementine and some brandy while a pork belly roasts in the oven. ... just as I will always offer a slice of snow-scene Christmas cake to all-comers, but I am happy to tweak the food of … Scrape the mixture into the prepared tin, smoothing the top gently, and put it in the oven. And thickly too. 2 egg whites500g unrefined icing sugara little lemon juice, rosewater or orange blossom water, Whisk or fork the egg whites lightly, just enough to break them up and give a faint head of bubbles. Nigel Slater's Christmas cake, Pyengana Cheddar: It's the Friday night before Christmas, and I've taken Monday off work, so it's going to be a five-day weekend for me.

If you're baking with two little loaf tins, then cut the cooking time by 30 minutes. Sun 24 Nov 2002 11.46 GMT Now cut a long, wide strip that will fit not only around the inside of the tin, but a good 9cm above it. Early recipes for Christmas cake - it has only been enjoyed in its present form since Victorian times - are heavy with currants, raisins and occasionally prunes. I do it while the butter and sugars are slowly creaming in the mixer. Check whether the cake is done by inserting a skewer, or a knitting

Don’t forget to push the mixture down the sides of the bowl from time to time with a rubber spatula. Thank you! You will also need a 24-25cm cake tin with a removable base, fully lined with a double layer of lightly buttered greaseproof paper or nonstick baking paper, which should come at least 5cm above the top of the tin. Skip the process at your peril. I originally planned on following Nigel Slater’s now legendary Christmas cake recipe, but it seems so did the rest of the population of Wandsworth – all the key ingredients were out of stock at Waitrose, so I had to improvise. A double layer of paper is the trick to stop the edges becoming burnt. the grey ones. And so, it's time to make The Cake again. You can always juice a cake up a bit by force-feeding it with brandy through holes pierced in its underside, but it won't rescue a cake that has been overcooked. Line each one.

Nigel Slater's Christmas cake, Pyengana Cheddar: It's the Friday night before Christmas, and I've taken Monday off work, so it's going to be a five-day weekend for me. Nigel’s recipe introduces us to the joy of setting aside the time to make the family’s Christmas cake, and takes us through the steps of soaking the fruit, lining the tin thoroughly and feeding the cake. It is not as Christmasy, but the slight butterscotch note appeals in other ways, so I forgo the snowy peaks. In short, I’ve felt the need to broaden my fruitcake horizons. I remember seeing that tweet (and your lovely post on Christmas cake!) They look faintly rude, like the back end of a bulldog. (In fact, Elizabeth Baird told me a few weekends ago that she bakes hers in a 9×13-inch pan, using Rose Murray’s recipe, and cuts it into 6 logs. It occured to me that currants and raisins are sweet but not really very juicy, so I put in dried apricots and figs and whole undyed cherries from the health food shop, which made the cake more succulent. Meanwhile, line the cake tin twice with baking paper. I want to make my cakes with the real thing: unadulterated, unrefined cane sugar.

Over the years, I’ve short-sightedly been thinking of fruitcake in black and white, or light and dark, always drawn toward the dark, sticky fruitcake of my childhood – specifically the one from the 1977 edition of The Joy of Cooking. It’s one of a series of fourteenth-century paintings known as the ‘knitting Madonnas’. Method. Mince pies might have hit the supermarket shelves some time back in September, but, by God, there’s no way I will indulge until the dawn of the 1st of December! Currently bedside: Nigel Slater’s latest, The Christmas Chronicles. Bake for an hour, then reduce the oven temperature to 300F and bake for another hour or so, until the cake is deep golden and springs back when you touch it. And yes, it came out a treat. I love tart dried montmorency cherries – they’re as pricy as gold, but if I can keep myself from eating them all they’re perfect in a fruitcake! So glad you posted the recipe. I’m going to give Mary Berry’s a try! The colour, a sort of dark amber-pink, looks good in a cake. In a large bowl, using the paddle attachment of your stand mixer if you have one, beat the butter, sugars, and the orange and lemon zests for a few minutes, scraping down the sides of the pan, until pale and fluffy. Sorry, your blog cannot share posts by email. If you want to feed it over the course of a few weeks or a month, Nigel suggests poking it all over the surface with a skewer or knitting needle, and pouring over just enough brandy to moisten without making the cake soggy - 3-4 Tbsp at a time. ), 450g dried fruits3 tbsp brandythe grated zest and juice of a small orange125g butter70g light muscovado sugar55g dark muscovado sugar2 large eggs70g hazelnuts40g ground almonds125g plain flour½ tsp baking powdera knife point of ground cinnamona knife point of ground nutmegthe merest pinch of allspicebrandy for feeding the cake.

Check whether the cake is done by inserting a skewer – a knitting needle will do – into the centre. The sweetness of the cake is something I have fiddled with for ever and a day. • This article was amended on Monday December 8 2008. Food columnist on CBC radio, contributing food editor for the Globe + Mail.

It has been a fine recipe, and served us well for decades, but in recent years my results have varied, and although my mom always baked hers in an assortment of oddly shaped ring pans of various sizes, which I wound up doing as well, necessitating varying cooking times and producing too many hard edges, I like the idea of settling on one round cake, or a couple loaf pans. I wrap my fruitcake in cheesecloth and place it in a ziplock bag in the fridge for 8 weeks and gently marinate it in whatever alcohol I like 3 times prior to eating. The idea is to keep the cake moist and to help preserve it. Take the cake out of the oven and leave to cool before removing it from the tin. The trick is to pierce the base of the cake several times with a skewer, then spoon brandy into the holes. Scoop the icing out over the almond paste, smooth it out and decorate as you wish.nigel.slater@observer.co.uk. A Christmas cake always seems a little happier for having seen the inside of a brandy bottle, and in this weather who could blame it. Add the dried fruits, ground almonds and whole hazelnuts. Notify me of follow-up comments by email. Using a food mixer and a flat paddle beater attachment, beat the butter and sugars till light and fluffy. Leave it for an hour, then, without opening the oven door, turn the heat down to 150°C/Gas 2 and continue cooking for 1½ hours. Interesting. fluff, cut the dried fruits into small pieces,removing the hard stalks for the figs. Woohoo! Butter the pan, including the parchment on the bottom. I have never found a skewer wide enough so tend to prefer a thin Japanese chopstick. Unwrap the foil and peel back the paper, then pierce the underside of the cake with a metal skewer or knitting needle several times, then spoon over a little brandy. dried and vine fruits, the brandy and citrus zest and juice. https://blog.whsmith.co.uk/nigel-slater-christmas-cake-recipe

Nigel Slater is one of Britain's best-loved cookery writers. There was even a request for a low-calorie one. There're three types of baking sugar, dried vine fruits, a half-bottle of brandy and fudge-scented golden icing sugar. Put the baking shelf in the lower half of the oven. Take the cake out of the oven and leave it to cool before removing it from the tin.

A layer of paper – or, as my mum insisted, two layers – will protect the cake mixture from the hot tin. It is a good idea to feed it with brandy every week till you ice it. And Nigel Slater is in no mood to play Scrooge, he feast approaches, and the kitchen is sparkling with sugar: preserved plums, silver dragées, candied clementines and crystallised ginger. If you want to feed yours, Nigel suggests poking it all over the surface with a skewer or, as his mother did, with a knitting needle, and spooning over 3-4 Tbsp of brandy at a time – enough to moisten without making the cake soggy. I wash off any oil which is often added to the dried cranberries to keep them soft and Mary Berry has you soak the dried fruit for 3 days prior to baking! nigel slater's christmas cake rating: butter - 250g light muscovado sugar - 125g dark muscovado sugar - 125g dried fruits - prunes, apricots, figs, candied peel, glacé cherries, 650g in total large free-range eggs - 3 ground almonds - 65g shelled hazelnuts - 100g The feast approaches, and the kitchen is sparkling with sugar: preserved plums, silver dragées, candied clementines and crystallised ginger. I tend to add uncrystallized ginger slices, dried apricots and the tart dried montmorency cherries vs the glazed kind. (, A boy and his dog. Plumped-up fruits will keep your cake juicy. Your email address will not be published.

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