Simmer-&-stir Christmas cake

Name: Simmer-&-stir Christmas cake
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 20
Cuisine: Global
Ingredients: 175 grams butter, chopped; 200 grams dark muscovado sugar; 750 grams luxury mixed dried fruit (one that includes mixed peel and glacé cherries); 1 finely grated zest and juice of orange; 1 finely grated zest of lemon; 100 milliliters 3½ fl oz cherry brandy or brandy plus 4tbsp more; 85 grams macadamia nut; 3 larges eggs, lightly beaten; 85 grams ground almond; 200 grams plain flour; 1 teaspoons baking powder; 1 teaspoon ground mixed spice; 1 teaspoon ground cinnamon; 0 teaspoons ground allspice

You can never have too many dessert recipes, so give Simmer-&-stir Christmas cake a try. This recipe serves 20. One portion of this dish contains about 4g of protein, 13g of fat, and a total of 237 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. This recipe from BBC Good Food requires ground allspice, ground almond, lemon zest, and brandy plus 4tbsp more. From preparation to the plate, this recipe takes about 3 hours and 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: eggless christmas fruit cake, how to make christmas fruit cake, Meatball Sub Simmer, and Gumbo For Two: A Speedy Simmer.

Instructions

Put the butter, sugar, fruit, zests, juice and 100ml/3fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.

Ingredients you will need

Brandy

Butter

Fruit

Juice

Sugar

Equipment you will use

Frying Pan

Remove the pan from the heat and leave to cool for 30 minutes.

Equipment you will use

Frying Pan

Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line a 20cm round cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.

Ingredients you will need

Almond Meal

Baking Powder

Spices

All Purpose Flour

Fruit

Toast

Egg

Nuts

Equipment you will use

Frying Pan

Cake Form

Oven

Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.

Ingredients you will need

Water

Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1 hours (about a further 1 hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.

Equipment you will use

Oven

Skewers

Aluminum Foil

Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

Ingredients you will need

Brandy

Wrap

Equipment you will use

Skewers

Aluminum Foil

Equipment

Ingredients

Servings:

175grams

butter, chopped 200grams

dark muscovado sugar 750grams

luxury mixed dried fruit (one that includes mixed peel and glacé cherries)1

finely grated zest and juice of orange 1

finely grated zest of lemon 100milliliters

3½ fl oz cherry brandy or brandy plus 4tbsp more 85grams

macadamia nut 3larges

eggs, lightly beaten 85grams

ground almond 200grams

plain flour 1teaspoons

baking powder 1teaspoon

ground mixed spice 1teaspoon

ground cinnamon 0teaspoons

ground allspice

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Christmas Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.