[CHRISTMAS-RECIPE] Fwd: Apricot And Brandy Christmas Cake

Apricot And Brandy Christmas Cake


Source: FoodNetwork & Mary Berry


9 oz dried apricots, chopped
8 oz currants
8 oz sultanas
8 oz raisins
3 1/2 fl oz brandy
8 oz butter, at room temperature
8 oz light muscovado sugar
8 oz plain flour
4 large eggs
12 oz glace cherries, halved, rinsed and dried
2 oranges, grated zest only
apricot jam for glaze


Soak the chopped apricots and dried fruit except the cherries in the brandy
in a bowl overnight - leave out in the kitchen and by the morning the
fruit will have absorbed the brandy.
Grease and line a 20cm/8in-deep round cake tin with a double layer of
greased greaseproof paper or parchment paper. Pre-heat the oven to
140C/275F/Gas 1.
Cream the butter and sugar together in a very large mixing bowl, add the
remaining ingredients,
including the dried fruit mixture, and continue to mix until well blended.
Spoon the mixture into the prepared tin and spread out evenly with the
back of a spoon. Cover the top of the cake loosely with a double layer of
greaseproof paper.
Bake in the preheated oven for about 3½ hours or until the cake is a pale
golden colour, feels firm to the touch and a skewer inserted into the
centre comes out clean. Keep an eye on the cake and if it is getting too brown,
cover it loosely with foil. Allow the cake to cool in the tin, then turn it
out.


~ Shar ~
Life is unsure, always eat your dessert first. ~Anon

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