Baking with Chelmer Foods, Christmas Cake

Ingredients

Dough

• 180 g butter, softened
• 3 eggs
• 130 sugar
• 1 pinch salt
• 1 tsp baking powder
• 180 g flour

Filling

• 1 tsp orange peel
• 50 g almonds, peeled
• 1 handful Almonds, whole
• 100 g candied oranges
• 150 g sultanas
• 80 ml rum, + 3 tbsp for soaking
• 2 tbsp flour, for dried fruit
• ½ tsp ground cinnamon
• ½ tsp ground ginger

Instructions

1. Pour rum over the dried and candied fruit for a few hours before baking.
2. Roast the almonds in a hot pan without oil.
3. Remove from the heat and allow to cool.
4. Fluffy the butter at room temperature with the sugar and a pinch of salt .
5. Add eggs one at a time and mix well.
6. Crush the cooled almonds in a blender.
7. Add the almond mixture to the butter mixture.
8. Stir in the orange zest.
9. Rinse the candied and dried fruit in a colander.
10. The Mix the fruit with two tablespoons of flour and stir into the nut-butter mixture.
11. In a separate bowl, mix the flour with the baking powder, ginger and cinnamon.
12. Add the flour mixture in batches to the butter mixture.
13. Mix in the whole almonds.
14. With Stir with a spoon and remove any dry lumps. The result is a firm, sticky dough.
15. Pour the dough into a greased cake tin and spread evenly.
16. Bake the Christmas cake at 160 degrees for about 40-60 minutes.
17. Check if the cake is done with a wooden skewer.
18. Den Allow finished cake to cool.
19. Prick the cake frequently with a skewer, then drizzle 2-3 tablespoons of rum over the cake.
20. Once the alcohol has been absorbed, remove the cake from the tin.
21. The Christmas cake can be served immediately or leave in an airtight container for a few weeks to set.
22. To underline the winter mood, the cake can be decorated with berries and orange icing.