CHRISTMAS PRESENTATION CAKES, Fat-free, Special Occasion, Indulgences

Yes, Already...

It is impossible to escape Christmas in London, apparently the world's most popular capital for seasonal shopping.  All the major shops are already festooned in sparkly decorations and stocked with gift ideas.  

This cake went for £50 at a recent raffle! (2015)
A spectacular chunky Fruit Cake, adapted from Delia, for the Festive Season

67 would not normally offer Christmas cake recipes this early but is providing a presentation cake for a raffle. This one, containing a fair amount of alcohol, is a spectacular gift cake.  

The recipe is adapted from Delia Smith, who more than 10 years ago, was already conscious of healthier baking. The cake is fat-free and absolutely stuffed with heart-friendly nuts.  It also includes chunky pieces of moist dried fruit, and only a small amount of raisins.  The striking candied fruit garnish was purchased from Fortnum & Mason for a special occasion.

The best thing about this cake, as far as 67 is concerned, is that there is no wrestling with layers of icing!

Some planning is required.  The fruit will be steeped in alcohol a day (or at least 4 hours) in advance.  The finished product should be consumed within a month of baking; if it's needed for Christmas, best not to start until the end of November. However it's quite an easy cake to put together and 67 has whipped up one or two in the week before Christmas.

The recipe has been modified for palates accustomed to 'cleaner', healthier eating.  It is not frugal in any sense of the word but, well, it is for a special occasion.  

Square-shaped Presentation Cake 

Cost: £7-9

Serves: 8-10

Ingred:

   
    8 oz/225 g whole brazil nuts (or 100g brazils and the rest hazlenuts and almonds)

    5 oz/150 g halved pecan nuts

   
    3 oz/75 g candied fruit or, for the frugal, peel

    4 oz/110 g stoned dates

    4 oz/110 g dried apricots

    6 oz/175 g glace cherries

    1.5 oz/42 g raisins 

    1.5 oz/42 g seedless prunes 
    grated rind of 1 lemon & 1 orange 

    
    3-4 tbsp brandy

   

    3 oz/75 g plain flour (or 2/3 white + 1/3 wholemeal)

         (67 used spelt flours)

    1/2 tsp baking powder

    1/2 tsp cinnamon

    1/4 tsp nutmeg

    1/4 tsp allspice

    min 4-max 5 oz/min 120-max 150gm soft brown sugar

    3 med eggs beaten

    1 tsp good vanilla extract

   

    Garnish: speciality glace fruit (opt) 

Method:

1. Grease & line an 8 in/20 cm deep circular cake pan (or 8 inch/20cm square, or loaf pan 8.5x4.5 inch/21.5 x 11.5 cm with 2.5 pints/1.5 L capacity)
2. Halve dates, prunes and apricots
3. Place with other dried fruit in a heatproof bowl
4. Pour boiling water over; leave 3-5 minutes; drain (this removes some of the preservatives & plumps up the fruit )
5. Place in a large mixing  bowl with nuts; add grated rinds, and 1-2 tbsp brandy; stir, cover tightly with clingfilm and leave 3-4 hours, pref  overnight.
6. When ready to bake, pre-heat oven to 300 f, 150c, 130 fan, gas 2
7. Sift or mix flour, baking powder and spices in a med bowl
8. Stir in sugar, breaking up any small lumps; add beaten eggs and vanilla
9. Mix with handheld electric whisk, or vigorously with a wooden spoon, until batter is smooth but not overbeaten 
10. Drain nut & fruit mix, saving juices.  
11. Tip nuts and fruits into batter; stir till all bits are coated.  Transfer to the tin; use spatula or back of spoon to level
12. Rest a sheet of greaseproof paper on top; bake ABOUT 2 hours.  Check after 1 1/2 hours.  The cake is done when the centre is springy to the touch.
13. Cool in the tin.
14. Mix any juices (from 10) with the rest of the brandy.  Stab the top of the cake with a cocktail stick and spoon half of the remaining brandy mix over the top.  Rest 1 hour.
15. Gently turn the cake over over and repeat.
16. If not using straight away, wrap in double cling film and foil for up to 3 weeks. When ready to decorate you can add another couple of tablespoons of brandy (opt) 
17. If you wish to decorate the cake with nuts and fruits, first heat some apricot jam until it is runny, brush over the cake, arrange decoration and brush again (avoid re-brushing specially bought candied fruit)
18. For presentation: wrap in a layer of cling film and then with acetone paper; tie with ribbon. 
19. The cake should be consumed within a month of baking day.  

Tip: 67 likes to keep the nuts whole to maintain the chunky texture; you may wish to roughly chop some of them but it will improve the appearance to keep half the nuts in their original form

deliaonline.com

Comments: 
'I shared your cake over the weekend during a friend's housewarming and it went down a treat!" IAG Employment Outreach Officer 

*Special Items* To Purchase (all opt):

• Double Satin Ribbon in green or red, 2-2.5 inch/5-7 cm wide; 25 mm rolls or by metre
• Clear acetone film (stronger than cling but still malleable)
• Crepe paper
• Cake boards (or make your own)

All available from haberdashery departments in major department stores incl. John Lewis, and specialist art shops like Green & Stone in Chelsea, London: mail@greenandstone.com

                                                                                  

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This recipe method and decorating techniques have been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.