Usually I bake a large traditional cake which nobody can eat during the actual holiday but which is a treat all through January and maybe even into February. But as we are going off on a three month trip on Dec 28, I made this ring cake to eat with visitors before Christmas. Mum made it a few years ago and gave me the recipe neatly written out on a card. It has been very popular with everyone, even though I thought I had overcooked it a little. I have even considered making another one as it has already disappeared. C has asked me to put it on the blog.
It is very easy to make, just weighing and a little whisking to do. The only difficult thing is that it can be hard to turn out of the tin so you need to grease and line it with greaseproof paper even though the shape makes that a bit scrappy to do.
You can vary the dried fruit as you wish as long as you keep the weights the same. I did make a Spring one with some special dried mango and pineapple that we had brought back from SE Asia and it was so good that it won the family Wedding Cake Competition 2010!
Christmas Fruit and Nut Ring Cake
You need a 8-10'' ring cake tin. Mine has a fluted top which is not ideal for this - see above. Grease and line it.
Make up to 3 weeks before Christmas as it will not keep as long as a rich fruit cake.
5 oz whole brazil nuts - chopped up a little
5 oz walnut halves
4 oz dried apricots roughly chopped
4 oz dates chopped
3 oz raisins
6 oz mixed colour glace cherries
3 oz candied peel chopped
It is very easy to make, just weighing and a little whisking to do. The only difficult thing is that it can be hard to turn out of the tin so you need to grease and line it with greaseproof paper even though the shape makes that a bit scrappy to do.
You can vary the dried fruit as you wish as long as you keep the weights the same. I did make a Spring one with some special dried mango and pineapple that we had brought back from SE Asia and it was so good that it won the family Wedding Cake Competition 2010!
Christmas Fruit and Nut Ring Cake
You need a 8-10'' ring cake tin. Mine has a fluted top which is not ideal for this - see above. Grease and line it.
Make up to 3 weeks before Christmas as it will not keep as long as a rich fruit cake.
5 oz whole brazil nuts - chopped up a little
5 oz walnut halves
4 oz dried apricots roughly chopped
4 oz dates chopped
3 oz raisins
6 oz mixed colour glace cherries
3 oz candied peel chopped
- Mix all these well.
- In a large bowl, whisk together into a smooth batter: 3 oz P Flour sieved with1/2 tsp baking powder,grated rind and juice of 1 lemon,1 tsp vanilla essence,3oz soft brown sugar, 3 eggs.
- Add fruit and nuts until they are all well coated with the batter.
- Pour into tin and pat down a little to make sure it has settled evenly.
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