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Hi and welcome to the blog for Cathys Spelt for Health. We will be posting up recipes using the range of spelt premix products and more over the while. There are five versatile mixes in the range. Thank you for visiting and please do call again!

Sunday, 4 December 2011

Spelt Christmas Cake


You will need:
12 oz/350g Margarine
12 oz/ 350g dark brown sugar
1lb/450g currants
12oz/ 350g rasins
5oz/ 150g cherries halved
5 oz / 150g mixes peel
5 oz/ 150g almonds blanched and chopped
Grated rind of two lemons
Grated rind of 1 orange

Sieve Together;
150z/ 425 g of white spelt flour
1 and a half level teaspoons of mixes spice
1 and a half level teaspoons of ground nutmeg

3 oz/ 75g ground almonds
7 eggs size 2
3 tablespoons of whisky

Preheat oven to gas mark 2, 300 degrees F, 120 degrees C
9 inch round baking tin


1. Brush the tin with melted margarine and line the sides adn bottom with double grease proof paper

2. Sieve together the 15 oz/ 450g of white spelt flour, 1 and a half level teaspoons of mixed spice, 1 and a half level teaspoons of ground nutmeg

3.Place all the cake ingredients together in a very large mixing bowl and mix thoroughly with a wooden spoon umtil well mixed, 3-4 mins

4. Place the mixture in the prepared tin and smooth out top with a wet spoon

5. Bake in the preheated oven for 2 and a half hours approx depending on oven at 120 degrees on middle shelf

6. test the cake by pressing on top with spoon it shouls feel very firm and also with a skewer through the centre of the cake it should come out clean

7. Once baked leave the cake to cool overnight in its tin and remove all paper and tin the next day

8. To store your cake wrap it in grease proof paper and then tin foil!

I will put up the icing recipe before christmas when complete!!