Christmas Cake

Some cakes which are not part of our culinary habits have been adapted by us and added to our cuisine. Among these cakes is the Christmas cake, which must have been introduced to us when Cyprus was a British Colony. I can remember it from my childhood and I have been doing this recipe ever since I was in high school. I will stick to my recipe this year as well but I am also giving below a recipe (not much different from mine) which was given to me from my friend and which was given to her by a Scottish friend of hers.

You may prepare the Christmas cake as early as you like, even a month before Christmas. Don’t worry that it will decay because in a few days we will add the frostings which will keep the cake airtight and can last for a long time before cutting it. For a few days until the first icing is placed we wet the surface of the cake with a couple of tablespoons of brandy.

Christmas Cake

Ingredients:

• 250 gr. butter
• 1 cup of sugar
• 2 cups of self raising flour
• 1 cup of raisins, black currant (any combination, I use only sultanas)
• 1 cup of blanched almonds finely chopped,
• 2 cups of dried spoon sweets or dried fruit
• 1 cup of walnuts crumbled
• 1 teaspoon of baking powder
• 4 -5 eggs
• ½ teaspoon of freshly ground nutmeg
• 1 teaspoon of cinnamon
• ½ teaspoon of freshly ground cloves
• 1 teaspoon of mixed spices
• a pinch of salt
• ¼ cup of brandy
• 2 – 3 teaspoons treacle or carob syrup
• Apricot jam

Directions:

Stage one

A few days before, we prepare the spoon sweets. (See «How to…») In Greece and Cyprus we preserve fruit in heavy syrup and we do this with a variety of fruit so we use 3- 4 different kinds such as cherries, oranges, bitter oranges green, bitter orange peel, citrus, bergamot, walnut, etc., any type you prefer.

Wash out the syrup, strain them for 2 – 3 days and then cut them in small pieces. Otherwise use dried fruit.

Stage two

1. Whisk the butter and sugar together until it’s light, pale and fluffy.
2. Add brandy and treacle or carob syrup.
3. If you don’t have any, just skip it.
4. Sift the flour and add all the other ingredients to flour and mix well. Add to butter.
5. Line the base of a buttered cake tin with parchment paper and using a large  spoon, transfer the cake mixture into the prepared 28 cm. diameter tin, spread it out evenly with the back of a spoon.
6. Pre-heat oven at 180o and bake the cake for about 1 hour or until after inserting a knife or a cocktail stick, it comes out dry and clean.
   
7. Cool the cake for 30 minutes in the tin, and then remove it to a wire rack to finish cooling.
   

Stage three

In a few days spread the apricot jam on top of the cake and prepare almond paste which spread on the cake (see recipe here).

Stage four

2 -3 days later, finish with Royal frosting (see recipe).

We use this frosting not only because it gives a nice snowy look but it also keeps cake airtight and before we cut it we can preserve it for a very long time. Decorate your cake with Christmas ornaments.

Tags: Almond Paste, Almonds, Cakes, Christmas, Desserts, dried fruits, Festive, frostings, Nuts, Royal Icing, Spices