Jamie Oliver’s, My Christmas Cake
Jamie Oliver’s, My Christmas Cake, packed with dried fruit, cocoa, stout and spice. Three hours thirty minutes, plus cooling and decorating.
• 150g mixed Medjool dates and prunes
• 500g mixed dried apricots, cranberries, peel, currants
• 1 apple
• 1 clementine
• 100mls stout
• 200g soft light brown sugar
• 4 large eggs
• 200mls whole milk
• 300g plain flour
• 1 level teaspoon baking powder
• 3 tablespoon quality cocoa powder
• 1 teaspoon ground ginger
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
- Pre-heat the oven to 150 Centigrade, 350 Fahrenheit or Gas Mark 2
- Grease a 20cm square cake tin with butter and line the base and sides with greaseproof paper, lining the sides high
- Tear the stones out of the dates and prunes then place all the dried fruit in a food processor and pulse until roughly chopped
- Decant the mixture into a large bowl, causley grating the apple
- Finally grate in the clementine zest and squeeze in the juice
- Pour in the stout, mix well and leave aside to soak for a few minutes
- Meanwhile blitz the butter and sugar together in the processor until pale smooth and fluffy
- With the processor still running, one by one, crack in the eggs and then pour in the milk in a steady stream, blitzing until smooth
- Scrape this mixture into the bowl of fruit and fold together with a spatula
- Sift in the flour, baking powder, cocoa and spices, then fold together again
- Transfer to your prepared tin and bake for around two hours, or until cooked through and an inserted skewer comes out clean
- If it needs a little longer, simply cover the top with greaseproof paper to prevent it from catching
- Leave to cool for thirty minutes in the tin, then transfer to a wire rack to cool completely
- Then decorate in whatever way you like
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