What Flour For Xmas Cake

Christmas Cake

Oven Time : 3 hours

Christmas Cake

www.odlums.ie /recipes/christmas-cake/

What you need:

225g/8oz Odlums Cream Plain Flour (sieved)
175g/6oz Butter or Margarine
225g/8oz Shamrock Dark Muscovado Saccharide
350g parcel Shamrock Sultanas
350g packet Shamrock Fruit Mix
100g tub Shamrock Cherries
100g packet Shamrock Chopped Almonds
100g packet Shamrock Ground Almonds
3 large Eggs
Rind and Juice of 1 Orangish
1 teaspoon Goodall's Mixed Spice
2 baby bottles of Brandy

How to:

Put butter/margarine, sugar, fruit, rind, juice and one infant bottle of the brandy into a large saucepan.
Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
Plough off heat and leave to cool for approx 30 minutes.
Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an eight"/20cm round deep cake tin can with greaseproof paper.
Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
Finally, stir in the sieved flour and mixed spice.
Spoon the mixture into the tin and smooth it out evenly - the back of a metallic spoon dipped in h2o is handy for this!
Bake for 2½-3 hours approx. Afterwards 2 hours, cover with newspaper if cake is browning also apace. To check the block is washed, insert a skewer into the middle - if it comes out make clean, the cake is cooked.
Make holes in top of warm cake and pour over remaining brandy.
Leave block in tin can to cool completely.
When cold, wrap in greaseproof paper and then tinfoil. Shop in a cool dry identify.

Note:

This mixture can exist divided between two 900g/2lb lined loaf tins or 2 15cms/6" round cake tins or a combination of both and will bake in nigh i½ hours at the same temperature. This is ideal for those who simply want a small cake and the second cake would make a very acceptable Christmas present!

Backside Every Bake

Christmas Cake

What y'all need:

225g/8oz Odlums Cream Evidently Flour (sieved)
175g/6oz Butter or Margarine
225g/8oz Shamrock Nighttime Muscovado Sugar
350g bundle Shamrock Sultanas
350g packet Shamrock Fruit Mix
100g tub Shamrock Cherries
100g bundle Shamrock Chopped Almonds
100g package Shamrock Footing Almonds
3 large Eggs
Rind and Juice of 1 Orange
ane teaspoon Goodall's Mixed Spice
2 baby bottles of Brandy

How to:

Put butter/margarine, sugar, fruit, rind, juice and ane baby bottle of the brandy into a big bucket.
Slowly bring to the eddy, stirring occasionally, until the butter/margarine has melted.
Turn off heat and leave to cool for approx 30 minutes.
Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an eight"/20cm round deep cake tin with greaseproof paper.
Stir the eggs, basics and footing almonds into the fruit mixture and mix well.
Finally, stir in the sieved flour and mixed spice.
Spoon the mixture into the tin and smoothen it out evenly - the back of a metal spoon dipped in water is handy for this!
Bake for two½-iii hours approx. After 2 hours, cover with newspaper if block is browning as well speedily. To check the block is washed, insert a skewer into the centre - if it comes out clean, the block is cooked.
Brand holes in top of warm cake and pour over remaining brandy.
Leave cake in tin to cool completely.
When cold, wrap in greaseproof paper and then tinfoil. Shop in a cool dry place.

Note:

This mixture can be divided between ii 900g/2lb lined loaf tins or 2 15cms/6" round cake tins or a combination of both and volition bake in well-nigh 1½ hours at the same temperature. This is ideal for those who merely desire a pocket-sized cake and the second cake would make a very acceptable Christmas present!