Chef: Chef Crystal Mendonce, Peninsula Grand Hotel
Here's the recipe of the traditional Christmas cake, loaded with dry fruits, wine, rum and all things nice.
80 gm raisins
30 gm cashew broken
30 gm walnuts
120 gm tutti frutti
40 gm figs dry
40 gm dates
2 gm cinnamon
2 gm nutmeg
150 ml red wine
100 ml rum dark
100 ml beer fosters
100 gm sugar
120 gm flour
20 gm mix fruit jam
120 gm butter
2-3 drops vanilla essence
5 gm baking powder
For the Icing:
1 egg white
2 gm cream of tartare
150 gm icing sugar
Cut the figs, dates and cashew nuts into small pieces and soak them along with the raisins and tutti-fruity in the rum, red wine and beer(this is normally done 20-25 days in advance so that the dry fruit absorbs all the spirits).
Cream the butter and sugar along with the vanilla essence.
Add in the eggs gradually mixing all the while.
Fold in the flour sifted with baking powder.
Mix in the soaked ingredients.
Grease a 1kg cake tin and sprinkle a little flour on the surface. Place a sheet of paraffin paper on the bottom.
Pour the cake batter into the tin and bake at 160° c for about 20 to 25 minutes.
Un-mould and leave aside to cool down.
For the Royal Icing:
Make sure the egg whites are at room temperature before beginning.
In a clean, dry bowl, place the egg whites, powdered sugar, and cream of tartar. Using a hand whisk, beat all together on low speed until combined.
Stop the whisk and scrape down the sides of the bowl. Beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes.
Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point
Pour the icing on the cake and leave to dry.
Any decorative pieces need to be put before the icing dries.
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