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Eggless & Alcohol free Christmas Cake Recipe
Hello friends and viewers,
The first recipe for Christmas- Our favorite Eggless and alcohol free Christmas cake.
This recipe can be found in this book. https://geni.us/SoKQ (Amazon)
Mixing bowl can be got here. https://geni.us/a3YaOg (Amazon)
Cake tin: https://geni.us/BAFE (Amazon)
For the printable recipe and full instructions please visit my blog. www.swisshomegarden.com
I have been baking this cake for the past 2 decades and its a great hit. I had to tweak this recipe to suit my needs and it worked without fail.
Bake this delicious and sumptuous cake well ahead as the longer the dried fruits soak in, the tastier they get.
Store in a cake tin and in a cool place. They can be stored for upto 4 weeks or more.
Recipe:
Metric / US
225g / 2 cups White self-raising flour
225 g / 1 cup Butter (softened at room temperature)
225g / 1 cup Sofft brown sugar
1 tsp / 1 tsp Ground mixed spice
1/2 tsp / 1/2 tsp Grated nutmeg
1 tbsp / 1 tbsp. Golden syrup
450ml / 1 3/4 cup Sour cream
75g / 3/4 cup Ground almonds
350g / 2 cups Currants /plums
250g / 1 1/2 cups Sultanas
175g / 1 cup Raisins
100g / 2 cup Glacé cherries, quartered
100g / 1/2 cup Chopped mixed peel
50 g / 1/2 cup Split almonds
and grated rind of 1 lemon
Preheat the oven to 150 deg Centigrade / 300 deg Fahrenheit
Method
( To make the self -raising flour - 100g of flour 1 tsp of baking powder and 1/8th tsp of baking soda. )
Line the base and sides of the cake tin with a double layer of grease proof paper.
Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet.Sift flour and spice together.
Cream butter, sugar and golden syrup together until light and fluffy.
Add in the sour cream and mix well.
Fold in flour, fruit and nuts until thoroughly mixed.
Spoon into prepared tin and smooth the top.
Bake for 3 to 4 hours. After 3 hours, test with a warm knife, if it comes out clean remove and cool.
If not bake a further of 30 min.
Leave the cake in the tin for 20 minutes to cool before turning onto a wire rack to cool.
This cake is best when you serve it plain.
Please subscribe to my channel. 1 new upload every week.
I upload new videos weekly on * Swiss country living *
* Food from scratch * and * Gardening *
Link to my Food from Scratch Videos
https://www.youtube.com/watch?v=bHIx2...
https://www.youtube.com/watch?v=Fr_0C...
https://www.youtube.com/watch?v=V0gHy...
...
https://www.youtube.com/watch?v=OuvLEiMwijQ
The first recipe for Christmas- Our favorite Eggless and alcohol free Christmas cake.
This recipe can be found in this book. https://geni.us/SoKQ (Amazon)
Mixing bowl can be got here. https://geni.us/a3YaOg (Amazon)
Cake tin: https://geni.us/BAFE (Amazon)
For the printable recipe and full instructions please visit my blog. www.swisshomegarden.com
I have been baking this cake for the past 2 decades and its a great hit. I had to tweak this recipe to suit my needs and it worked without fail.
Bake this delicious and sumptuous cake well ahead as the longer the dried fruits soak in, the tastier they get.
Store in a cake tin and in a cool place. They can be stored for upto 4 weeks or more.
Recipe:
Metric / US
225g / 2 cups White self-raising flour
225 g / 1 cup Butter (softened at room temperature)
225g / 1 cup Sofft brown sugar
1 tsp / 1 tsp Ground mixed spice
1/2 tsp / 1/2 tsp Grated nutmeg
1 tbsp / 1 tbsp. Golden syrup
450ml / 1 3/4 cup Sour cream
75g / 3/4 cup Ground almonds
350g / 2 cups Currants /plums
250g / 1 1/2 cups Sultanas
175g / 1 cup Raisins
100g / 2 cup Glacé cherries, quartered
100g / 1/2 cup Chopped mixed peel
50 g / 1/2 cup Split almonds
and grated rind of 1 lemon
Preheat the oven to 150 deg Centigrade / 300 deg Fahrenheit
Method
( To make the self -raising flour - 100g of flour 1 tsp of baking powder and 1/8th tsp of baking soda. )
Line the base and sides of the cake tin with a double layer of grease proof paper.
Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet.Sift flour and spice together.
Cream butter, sugar and golden syrup together until light and fluffy.
Add in the sour cream and mix well.
Fold in flour, fruit and nuts until thoroughly mixed.
Spoon into prepared tin and smooth the top.
Bake for 3 to 4 hours. After 3 hours, test with a warm knife, if it comes out clean remove and cool.
If not bake a further of 30 min.
Leave the cake in the tin for 20 minutes to cool before turning onto a wire rack to cool.
This cake is best when you serve it plain.
Please subscribe to my channel. 1 new upload every week.
I upload new videos weekly on * Swiss country living *
* Food from scratch * and * Gardening *
Link to my Food from Scratch Videos
https://www.youtube.com/watch?v=bHIx2...
https://www.youtube.com/watch?v=Fr_0C...
https://www.youtube.com/watch?v=V0gHy...
...
https://www.youtube.com/watch?v=OuvLEiMwijQ
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