Christmas Cake Heather'srecipe
Ingredients:to make a 5 lb cake
2 lb / 900g mixed dried fruit
4 oz / 100g glacé cherries
8 fl oz 225ml rum
5 eggs, separated
1 large banana
6 oz / 175g
gluten-free flour mix
8 oz / 200g butter
8 oz / 200g soft brown sugar
¼pint / 150ml clear honey
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Instructions:
Soak the fruit and cherries in rum for 24 hours.
Separate the eggs into yolks and whites.
Beat the banana to a smooth pureé with the egg yolk.This is best done in a liquidiser.
Mix the flours together.
Cream the butter and sugar together.
Add the pureé to the butter and sugar, beating in with spoonfulsof flour added gradually. Then fold in the remaining flour.
Stir in the fruit and rum.
Stir in the honey.
Beat the egg whites stiff and then fold in.
Place the mixture in a deep 9" / 23cm cake tin lined with non-stickbaking parchment.
Cooking:
Preheated oven
gas mark 3 325°F 160°C
Bake for 2 to 2 ½ hours - check after 1 hour and cover thetop if this is browning too rapidly
| Christmas Cake Heathersrecipe
| Posted by christine dobinson (message id=3754 )
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how far in advance do I have to make this cake so that it will be nice and mature for christmas.
Does anyone know if I will be able to take it into the USA
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| Christmas Cake Heathersrecipe
| Posted by Peter (message id=3755 )
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This recipe keeps well. I make mine four weeks in advance.
According to the US embassy website you can take cakes into the US
http://www.usembassy.org.uk/ukcust1.html
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