My Mother’s salt-baked Christmas cake

Recipe by:

This recipe calls for the cake to be placed onto a bed of salt while it is baking. This acts as an insulator which helps to create an even, gentle bake.

My Mother’s salt-baked Christmas cake

SERVES

12

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

240

MINUTES

CUISINE

COURSE

Baking

Method

  1. Put all fruit except cherries and grated apple into a bowl, add the rum, and leave to soak overnight.

  2. Beat butter and sugar until light and fluffy. Gently beat in the eggs. Add a little of the flour if the mixture begins to curdle.

  3. Mix the flour with spices and stir this into the mixture.

  4. Fold in the soaked fruit, cherries, zest, nuts and grated apple. Stir in the sherry.

  5. Line an 8-inch square tin with parchment. Cut a strip of brown (rather than printed) carboard that will fit around the four sides of the tin. Tie the rectangle of cardboard securely around the box with a piece of twine. Sit it on a tray of table salt and bake for 3 hours at 100 degrees and then for a further 1 hour at 140 degrees.

  6. Allow it to cool in the tin. Once it is cool wrap the cake first in parchment then in tinfoil and store in a cool dark place until you want to ice it. I usually sprinkle it with alcohol every ten days or so until icing day.

Ingredients

  • 220g mixed peel

  • 280g golden raisins

  • 270g golden sultanas

  • 350g currants

  • 250mls dark rum

  • 220g muscovado sugar

  • 220g soft butter

  • 5 medium eggs, lightly beaten

  • 1 tsp ground cinnamon

  • 2 tsp mixed cake spice

  • 1 tsp nutmeg

  • 1 tsp ground ginger

  • 275g plain flour, sieved

  • 180g Amarena cherries washed, strained from the syrup and chopped

  • Zest 3 oranges

  • 120g mixed pecan nuts, finely chopped

  • 2 medium-sized cooking apples, cored, peeled and grated

  • ½ glass of sherry

Method

  1. Put all fruit except cherries and grated apple into a bowl, add the rum, and leave to soak overnight.

  2. Beat butter and sugar until light and fluffy. Gently beat in the eggs. Add a little of the flour if the mixture begins to curdle.

  3. Mix the flour with spices and stir this into the mixture.

  4. Fold in the soaked fruit, cherries, zest, nuts and grated apple. Stir in the sherry.

  5. Line an 8-inch square tin with parchment. Cut a strip of brown (rather than printed) carboard that will fit around the four sides of the tin. Tie the rectangle of cardboard securely around the box with a piece of twine. Sit it on a tray of table salt and bake for 3 hours at 100 degrees and then for a further 1 hour at 140 degrees.

  6. Allow it to cool in the tin. Once it is cool wrap the cake first in parchment then in tinfoil and store in a cool dark place until you want to ice it. I usually sprinkle it with alcohol every ten days or so until icing day.

Execution Time: 0.309 s