Christmas Cake Recipe by Chef Mohammed Asaduzzaman Noor
Ingredients
500gm black currants, 200gm sultanas, 200gm raisins, 100gm mixed peel, 100gm glace red cherries, 300gm plain flour, 5 gm salt, 3gm mixed spice, 2gm cinnamon powder, 2 gm nutmeg powder, 300gm butter, 300gm brown sugar, 2gm lemon zest, 300gm eggs, 55ml amaretto Monin syrup
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Heat the oven to 150C.The temperature is low as the cake needs a long, slow bake. It is packed with sugars, fruits, and molasses and if the temperature is any higher the outside of the cake will burn and the inside will be under cooked.
Line a 23cm cake mold with 2 thicknesses of parchment or grease proof paper
In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
In another large bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add 12gm of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.
Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the Amaretto monin syrup.
During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the center of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp Amaretto Monin syrup. This feeding should be repeated every two weeks up until Christmas.