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Glazed Christmas Ring
Recipe
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Ingredients : Makes one 25cm ring cake |
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225 g
175 g
175 g
175 g
90 ml
45 ml
225 g
225 g
5
250 g
15 ml
15 ml
115 g
115 g
50 g
50 g
1
30 ml
To decorate
150 ml
15 ml
175 g
115 g
75 g |
Sultanas
Raisins
Currants
Dried figs, chopped
Whisky
Orange juice
Butter
Dark soft brown sugar
Eggs
Plain flour
Baking powder
Mixed spice
Glace cherries, chopped
Brazil nuts, chopped
Chopped mixed peel
Ground almonds
Orange, grated rind and juice
Orange marmalade
Thick-cut orange marmalade
Orange juice
Glace cherries
Dried figs, halved
Whole brazil nuts |
Method :
- Put the dried fruits in a bowl, pour
over 60 ml of the whisky and all the orange juice and marinate
overnight.
- Preheat the oven to 160oC/325oF/Gas
3. Line and grease a 25cm ring mould. Cream the butter and sugar.
- Beat in the eggs.
- Sift together the remaining flour,
baking powder and mixed spice.
- Fold into the egg mixture, alternating
with the rest of the ingredients, except the whisky.
- Transfer to the tin and bake for 1
hour, then reduce the over temperature to 150oC/300oF/Gas
2 and bake for a further 13/4 - 2 hours.
- Prick the cake all over and pout over
the reserved whisky. Cool in the tin for 30 minutes, then transfer to a
wire rack.
- Boil the marmalade and orange juice
for 3 minutes. Stir in the fruits and nuts.
- Cool, then spoon over the cake and
leave to set.
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