Fancy preparing a teatime treat with your kids?
Or a dessert for your festive meals?
Christmas cake is the perfect recipe!
Christmas cake is packed with candied and dried fruits. It has the flavour of Christmas and an English accent.
It's easy to make, so your kids can prepare it perfectly safely with the Le Petit Chef gift box.
When it comes to decorating your table, the Table Chic Ebony gift box will give it an elegant look. If you would like advice on decking out your festive table, why not read our article on decorating ideas for festive tables?
- 50 g candied cherries
- 100 g strips of candied orange peel
- 450 g mixed dried fruit (currants, sultanas, golden raisins)
- 2 tablespoons Grand-Marnier (or cognac or rum)
- 1 organic orange
- 200 g butter
- 160 g of light brown cane sugar
- 3 organic or free-range eggs
- 200 g T65 plain flour
- 1 teaspoon bicarbonate of soda
- 2 pinches of salt
- 1/2 teaspoon mixed spice
- 1 teaspoon cinnamon
- 100 g flaked almonds
Preparing the candied and dried fruit (the day before): Dice the candied cherries into quarters using a knife. Cut the candied peel into small cubes. Combine the quartered candied cherries, candied orange cubes, and dried fruit in a small bowl. Pour in the Grand-Marnier and mix well. Cover and let it soak overnight.
Preparing the cake mix: Preheat the oven to 180°C. Wash and dry the orange. Grate the orange zest using a micro grater. Cut the orange in half and extract the juice. In a large bowl, cream the softened butter with sugar until it forms a paste. Add the eggs and mix. Then, incorporate the flour, bicarbonate of soda, salt, spices, and orange zest, stirring thoroughly. Finally, add the orange juice, macerated dried fruit, and flaked almonds. Mix the ingredients thoroughly.
Baking the Christmas cake: Line a square cake tin with baking parchment and pour in the cake mix. Bake in the oven for 15 minutes at 180°C, then continue baking for about an hour. Check for doneness by inserting the blade of a knife into the center of the cake; it should come out dry. Allow the cake to cool completely before unmoulding.
Serving the cake: Cut the cake into small squares and serve it during teatime with a cup of hot tea or after festive meals, especially with coffee, a favourite among parents!
P.S. If you don't like candied cherries, you can replace them with chopped dates or dried apricots or even with the same quantity of raisins. You can leave the spices out if you prefer: the cake will still taste delicious with the flavour of the macerated fruit. This cake keeps for several days in a sealed tin, covered with baking parchment.