Modern Christmas cake
This loaf looks and feels very modern, can be adapted with different fruits of your preference, and it can also be made in advance and defrosted the morning you would like to serve it.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
140g soft butter
140g golden caster sugar
3 eggs, lightly whisked
1 tsp vanilla extract
220g self raising flour
Zest 2 lemons
30g mixed candied fruit peel
140g golden raisins
1 tbsp squeezed orange juice
For the icing
300g icing sugar
¾ tbsp water OR lemon juice OR orange juice
Method
Preheat your oven to 170ºC/gas mark 3
Line a 2 lb loaf tin with parchment
Beat the butter and sugar in a large bowl until light and fluffy.
Stir the vanilla into the lightly beaten egg.
Slowly add the eggs to the butter mixture. Use a spatula to scrape around the edges and base of the bowl a few times as you do. If you have any butter mixture that is not combined with the egg your cake will dome up unevenly and split on the top.
Sieve the flour into the mixture and combine completely.
Toss the raisins in a little flour to help stop them sinking.
Add in the candied peel, raisins and the orange juice to the cake mixture and combine.
Scoop your batter into the prepared tin.
Bake for about 50 minutes until the cake is golden on top and a skewer comes out clean.
Once cool enough to handle, remove the cake from the tin and place on a wire rack to cool completely.
To make the icing stir the liquid you choose into the icing sugar. You may need a little more to make a smooth but not runny paste. It is best to add this a drop at a time. Using lemon juice will give you a very tangy finish and orange a milder version. You can use a combination of the two or keep to plain water if you like. Water will give the whitest finish.
Decorate with your choice of garnish to impress at the Christmas table.
