I always wanted to make a christmas cake and decided to make one using Archit’s (LOST) recipe. It turned out delicious and would definitely like to make this into a tradition.
Ingredients:
Rum Soak:
50g Walnuts/Almonds/Cashews
50g dried cranberries/blueberries/figs
50g dried apricots/prunes
75g Raisins
2 tbsp ginger
2-3 star anise
1 cinnamon stick
1 orange peel
150 ml dark rum (for alcoholic version/orange juice and water 75 ml each otherwise)
Cake
225g unsalted butter
225g sugar
4/5 eggs
2 tbsp honey
225g white flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (omit if salted butter)
Zest of an orange or lime
85g dried fruit (walnut/almond etc)
1/2 tsp cinnamon powder
1/4 tsp each of star anis, nutmeg, clove, allspice and ginger powder
Recipe:
Prepare Rum Soak at least a month in advance, although, the longer the better. Add in all ingredients and rum and store in an airtight glass container in a cool, dark place.
For the cake – whisk together some softened butter along with sugar until smooth and then incorporate eggs one by one followed by honey. Once all the wet ingredients are mixed, prepare the dry ones.
Sieve flour, salt, baking soda and powder along with spice powders and gently fold into the cake. Remember not to over mix.
Add zest of a lemon or orange and place in a preheated oven (150 degree Celsius) for 1.5-2 hours. Keep checking in between and when the crust browns and your toothpick test returns clean then your cake is ready.
Cool on a rack and top it with a glaze or icing sugar and garnish.
Keep refrigerated, should last a month and microwave for 30 secs to a minute before consuming.
