I love that rhyme. When I was in primary school we used to run around the yard singing it at the top of our lungs. Ah good times.
Now I don't think that kids are allowed to run in their school yards for fear of an injury and, presumably, an insurance claim.
So the rhyme should be updated to something like, Christmas is coming and the kids are getting fatter, 'cos all they do is sit in front of the TV or their games consoles all day long, demanding food and sweets.....
Sorry, I digress.
Christmas itself is not my favourite time of year.
However, the one part about christmas that I do love, is the opportunity to bake and make
things. So far this year, I have made about 2 kilos of apple chutney, a kilo and a half of mincemeat (which was a big hit last year), 2 puddings, and 5 christmas cakes. The 5th is a charm I do believe!!!!
This one is different to all the rest and has yummy ingredients like cranberries and blueberries, and lime zest and juice. I dont like to soak mine in alcohol so I have had it soaking in orange juice for the last 2 days.
The recipe for the final cake is as follows.....
12oz Plain Flour.
1 Teaspoon Ground Cinnamon .
1 Teaspoon Mixed Spice.
6 oz glaze mixed fruits including green figs, melon, pineapple, orange and red pear.
4oz natural Cherries - washed, dried, chopped and tossed in a tablespoon of flour.
4oz Sweet Dried Cranberries.
3 oz dried blueberries.
3oz Currants.
10 oz Australian sultanas,
10 oz Californian Raisins
2 oz apricots
4 oz macadamia.
Rind and juice of 3 limes.
4 fluid oz cointreau .
10 oz muscovado unrefined sugar.
5 Large Eggs.
10oz Butter _ Softened but not melted
The day before making the cake: Place all the dried fruit (except the cherries) lime zest, and peel into a bowl, add the cointreau, and stir to mix well. Cover the bowl with cling film and leave to soak for minimum of twelve hours and up to 24 hours (I left it for 3 days!!!)
Before assembling the cake, grease and double line a 9" square tin or a 10" round tin using baking parchment. Make sure the parchment paper comes more that 2" over the top of the tin!
Sieve the flour and spices into a large bowl.
In a separate bowl, cream the butter and sugar until the mixture is light and fluffy.
Break the eggs into a small bowl and lightly beat with a fork. Add a tablespoon of the beaten eggs at a time to the creamed sugar and butter. Beat well after each addition. If the mixture looks as if it might be starting to curdle, Add in a little of the measured flour and spice mix. When all the eggs have been added, fold in the flour and spices using a metal spoon.
Very gently stir the soaked fruits, the cherries and the nuts.
Using a metal spoon carefully spoon the mixture into the prepared tin.
Use the back of a wet spoon to even off the mixture and make a slight indentation in the centre to ensure that the surface is even when cooked. Cover the outside of the tin with a double band of brown paper and tie with string. Once the cake mixture is in the tin, the top can be covered with a clean tea towel and it can be left until the next day before cooking.
Put a double layer of baking parchment on top of the cake and put into the preheated oven.
Bake cake at 170C for 1.5 hours and then reduce to 150C for remaining 2 hours
In a fan oven, Bake for 1.5 hours at 150C and then reduce 130C for remaining 2 hours.
In a Gas oven, bake at gas mark 3 for 1.5 hours and then reduce the heat to mark 2 for remaining 2 hours.
To check that the cake is ready, test with a skewer and if it comes out clean, the cake is done. Take out of the oven and allow to cool in the tin. Leave the lining paper on and remove from tin when completely cool. Wrap in a further layer of parchment and then a double layer of foil.
To make the cake really moist, "feed" the cake on a weekly basis with 2 tablespoons of the alcohol used by piercing the cake surface with a skewer and pouring the alcohol over it.
Come back to me in a few weeks and I may even ice the cake.
My next project, I have found out today, is to make Lemon Men for my lovely cousin James who is 5 this week as well as a chocolate cake for his party! And I am also working on Pumpkin Muffins with cranberries for some friends this weekend....
There are not enough hours in the day!!!
Orls xxx
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