Spelt Christmas Cake 2012

The Spelt Christmas Cake is next up, we actually made these the same night as the Christmas Pudding as its quiet handy to do all your baking the same day. We were chatting about Christmas baking traditions and its amazing how much times have changed. I couldn't believe that in those times, around the 1950's a Christmas Cake wasn't baked as not everyone had an oven, they mostly cooked over an open fire. It would be very tricky to cook a Christmas Cake over an open fire! A pudding was cooked as it could be boiled over the open fire in a pot and the tradition was to boil the pudding in a greased cloth, tied at the top. Its amazing how times have changed and moved so quickly, if you have any other baking traditions we would love to hear, the small details are forgotten so easily if they are not passed on to the next generation.

 

What you need:

9 and half inch square baking tin  

Tinfoil

Baking parchment

9 and a half inch (approx) square baking tin

Large mixing bowl

 

Ingredients:
12 oz/350g butter
12 oz/ 350g dark brown sugar
1lb/450g currants
12oz/ 350g raisins

12oz/350g sultanas
5oz/ 150g cherries halved
Grated rind of two lemons
Grated rind of 1 orange

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

Sieve Together;
15 oz/ 425g of white spelt flour
1 and a half level teaspoons of mixes spice
1 and a half level teaspoons of ground nutmeg
Preheat oven to gas mark 2, 300 degrees F, 120 degrees C

Method

1.     Brush the tin with melted butter and line the sides and bottom with two layers of baking parchment

2.       Put two layers of tinfoil around the outside of tin three inches above the top of the tin and tie with string, this prevents the cake from burning on the outside

3.       Make a ‘hat’ for the top of the cake with a double layer of grease proof paper keep this aside to put on top of cake for the last hour of baking so the top of the cake doesn’t burn

 

 

 

Spelt Christmas Cake out of the oven wrapped in tinfoil and baking parchment

 

4.        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

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

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

 

 

7.        Bake in the preheated oven for 3 hours approx (depending on oven) at 120 degrees on middle shelf

8.     Test the cake by pressing centre top with spoon it should feel very firm and also with a warm skewer through the centre of the cake if the skewer comes out clean with no uncooked mixture clinging to it the cake is ready. At this stage there should be no sizzling noise to be heard from the cake either

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

 

10. To store your cake wrap it in double grease proof paper and then tin foil! You can feed the cake with extra whisky by using a cocktail stick to put small holes in the top and then pour a few spoons of whisky on top.

 

 

11.   I will put up the icing recipe about a weeks before Christmas as this will allow the cake to mature!

 

Lovely red berries from our holly tree, these will be eaten by the birds as soon as it gets cold