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 decorate 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?
Couteaux de la recette
- 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
1 Preparing the candied and dried fruit (the day before)
Cut the candied cherries into 4 with a knife. Cut the strips of candied peel into little cubes.
Put the quartered candied cherries, candied orange cubes and dried fruit in a small bowl. Add the Grand-Marnier and mix. Cover and leave to soak overnight.
2 Preparing the cake mix
Pre-heat the oven to 180°C.
Rinse and dry the orange. Grate the zest from the orange with a micro grater. Then, cut the orange in two and squeeze out the juice.
Take a large bowl and beat the softened butter with the sugar until it forms a sort of paste. Add the eggs and mix. Next, add the flour, bicarbonate of soda, salt, spices and orange zest and stir again. Lastly, add the orange juice, macerated dried fruit and the flaked almonds. Mix well.
3 Baking the Christmas cake
Line a square cake tin with baking parchment. Pour in the cake mix. Bake in the oven for 15 minutes at 180° and then leave to cook for about an hour, checking to see if it's done: stick the blade of a knife into the centre of the cake. The knife blade should come out dry.
Leave the cake to cool completely before unmoulding.
4 Serving the cake
Serve the cake in little squares at teatime with a cup of hot tea or after festive meals with the coffee that parents love so much!
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.