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Cakes with Shirley Bradshaw
Breads and cakes
Christmas cake
By Shirley Bradshaw Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
- Cost per serving::
- alto
- :
- 40 min.
- Preparation:
- 240 min.
Read interview with:
Ingredients
- 1 kg. fruit:
- 350 gr. black Corinthian raisins
- 175 gr. of sultanas
- 175 gr. raisins
- 100 gr. Muscat seedless raisins
- 50 gr. candied cherries
- 50 gr. finely chopped candied ginger
- 50 gr. finely chopped candied orange
- 50 gr. finally cut dates
- 225 gr. soft butter
- 225 gr. soft brown sugar (the finer, the better)
- 4 eggs
- 100 gr. sieved almond flour
- 225 gr. sieved flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon allspice or cinnamon
For fruit mix
For the cake mix
Optional: one tablespoon of molasses
Fruit and nut mix
- In a microwave-safe bowl, mix the juice of 2 oranges, 100 ml. of cognac and 2 teaspoons of instant coffee dissolved in 100 ml. of hot water.
- Now add raisins. Bake in the microwave oven until all liquid is absorbed, stirring occasionally. Cover and leave overnight outside the refrigerator.
For the cake mix
- Mix the sieved flour along with the spices. Beat butter and sugar with an electric mixer. Add the egg yolks.
- Beat the egg whites until they form stiff, firm peaks and mix with flour and yolk mixture. Add the raisin mixture.
- Put the cake mix into a 20cm round cake tin, lightly greased and lined with baking paper. Bake in preheated oven at 150 º C for 1 hour (if it browns too quickly, cover with grease-proof paper). Lower the temperature to 145ºC and bake for a further for 2 and a half hours (test from time to time with a knitting needle or knife).
- When cool, remove from tin, brush with cognac and wrap in cling film. Allow to rest for at least 2 weeks.
- Brush with warm apricot jam. Cover with marzipan and icing.
Comments
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ana maria 12.02.2011
Me parece un pastel excepcional, no se el resultado,cuando lo haga pondre un comentario.