Christmas takes the cake

BY JAN BILTON

An early start and good ingredients are a recipe for Christmas baking success.

It's Christmas baking time again. A good fruit cake will keep for years and, like wine, it often improves with age. Prepare traditional cakes at least one month before cutting. During that time, the flavours mellow and the texture becomes compacted, making the cake easier to cut.

High-grade flour is recommended for cakes with a lot of dried fruit as it helps support the fruit. Use the best-quality dried fruits for cake-making.

Here are a few tips for baking a successful cake:

Use level metric measures. When measuring flour, spoon it into the measuring cup and lightly level the top with a spoon. Do not pack it into the cup. The only ingredient one normally packs firmly is brown sugar.

Spoon the mixture into the prepared pan and smooth the top with a wet hand.

Always cook fruit cakes in the middle of the oven at a low temperature, otherwise the sugary fruits tend to burn. If the top appears to be browning too much, place a sheet of brown paper lightly over the cake, resting it on the paper that lines the pan.

When the cake is cooked, remove the pan from the oven and stand it on a chopping board. Generally, the cake is left to cool in the tin then removed, wrapped in foil and stored in a cool place.

PINOT NOIR FRUIT CAKE

This may not keep as long as a traditional festive fruit cake because the butter is melted, not creamed, but it's great if you're in a hurry.1kg good-quality mixed dried fruit

1/4 cup each craisins, pinot noir

3/4 cup dark cane sugar, firmly packed

3 eggs

175g butter, melted

1 1/2 cups high-grade flour

1 tsp ground mixed spice

Icing: 75g butter

2 cups icing sugar

1 1/2 Tbsp brandy

1 tsp vanilla essence

Preheat the oven to 150 degrees Celsius. Line a heavy, 18cm to 20cm round cake pan with two layers of baking paper.

Combine the fruit, pinot noir, dark cane sugar and lightly beaten eggs in a bowl. Stir in the cooled butter. Sift in the flour and spice. Spread in the prepared cake pan. Bake two hours or until a skewer inserted in the centre comes out clean. Cool before storing or icing.

To make the icing: Cream the butter until smooth. Sift in the icing sugar and beat until smooth. Add the flavourings. Spread over the cake. Decorate as desired.

GLUTEN-FREE CHRISTMAS CAKE

250g butter, softened

2 tsp grated lemon rind

1 cup firmly packed brown sugar

3 Tbsp golden syrup

4 eggs

1 1/2 cups each sultanas, currants

1 cup each pitted prunes, dried apricots (chopped)

1 cup ground almonds

1 1/4 cups gluten-free flour

1 tsp ground nutmeg, cinnamon

1 cup blanched almonds, optional

Preheat the oven to 150C. Line the base and sides of a deep 23cm round cake pan with one layer of brown paper and two layers of baking paper.

Beat the butter, lemon rind and sugar in a small bowl with an electric mixer, until just combined. Add the golden syrup then beat in the eggs, one at a time. Transfer the mixture to a large bowl. Stir in the fruit, almonds, sifted flour and spices.

Spread the mixture into the prepared pan and decorate the top with the blanched almonds, if using. Bake for about 2 1/4 hours or until a skewer inserted in the centre comes out clean. Cover with foil and cool in the pan. Can be stored in the refrigerator for up to two months.

HAZELNUT & PRUNE TORTE

A refrigerator cake – suitable for those who enjoy not-so-traditional festive cakes.

125g pitted prunes, chopped

3 Tbsp brandy

125g hazelnuts, halved

225g dark chocolate (72 per cent cocoa solids), chopped

50g butter

150ml cream, whipped

250g digestive biscuits, roughly chopped

cocoa powder for dusting

Soak the prunes in the brandy overnight. Lightly grease a 20cm loose-based cake pan and line the base with baking paper. Toast the hazelnuts in a baking pan at 180C for about eight minutes, stirring them occasionally. Cool.

Place the chocolate and the butter in a large heat-proof glass bowl. Sit over a saucepan of simmering water – do not allow the bowl to touch the water. Melt the chocolate and butter over the lowest temperature possible. Cool for a few minutes. Fold the hazelnuts, prunes and biscuits into the whipped cream, followed by the chocolate mixture. Spoon into the cake pan, smoothing the top. Chill for at least four hours. Before serving, dust the top with cocoa powder. Keeps in the refrigerator for up to one week. Serves 12.

TRADITIONAL RICH FRUIT CAKE

400g each sultanas, raisins

150g each currants, glace cherries, mixed peel

1/2 cup brandy or sherry

225g butter

1 1/2 cups brown sugar, firmly packed

1 tsp each grated orange and lemon zest, vanilla and caramel essences

2 Tbsp marmalade

4 eggs, lightly beaten

2 1/2 cups high-grade flour

pinch salt

2 tsp mixed spice

Place the fruits in a large bowl, add the brandy and mix well. Cover and stand for several hours. Prepare a deep 20cm to 23cm cake pan by lining with one layer of brown paper and two of baking paper. Preheat the oven to 150C. Cream the butter and sugar until light and fluffy. Add the citrus zest, essences and marmalade. Beat well.

Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle, add a little of the flour. Fold in the mixed fruits alternately with the sifted dry ingredients. Mix well. Pour into the lined pan. Smooth top with wet hand.

Bake for about three hours or until a skewer inserted in the centre comes out clean. Start testing after 2 1/2 hours' cooking. Cool then wrap in foil to store.

Copyright Jan Bilton

- The Marlborough Express