Delia Smith Christmas Cake Recipe
Cake Recipes From Delia Smith
Delia Smith is a British cook and TV host, who is best known for her interest in teaching others basic cooking skills. She is the UK’s best selling cookery author, and has sold more than 18 million copies of her cook books. Her recipes and templates for cooking can now be found online as well as in her many cookery course books that she has written. There are several Delia Smith Christmas Cake Recipes that everyone should try.
The Christmas Sherry Mincemeat Cake by Delia Smith is one that everybody who loves mincemeat should try. You will need to pre soak the following 1 jar luxury mincemeat, 4 ounces ready to eat prunes (roughly chopped), 2 ounces glace cherries (quartered), 6 ounces mixed, dried fruits, 2 ounces whole candied peel (chopped), 5 fl ounces Oloroso or other medium sherry. These ingredients can be soaked up to 3 days before you are actually ready to bake your cake. Place all the ingredients into a large bowl, stir really well, then cover with a cloth and leave them in a cool place.
The cake ingredients are 8 ounces wholemeal flour, 3 teaspoons baking powder, 5 ounces softened butter, 5 ounces dark brown soft sugar, grated zest 1 small orange, grated zest 1 small lemon, 2 ounces Brazil nuts, roughly chopped, 2 ounces mixed chopped nuts, 3 large eggs. And for the topping you will need approximately 7 walnut halves, 18 pecan halves, 26 almonds, 23 whole Brazils (or any other mixture you might like), 1 heaping tablespoon sieved apricot jam, 1 tablespoon brandy. An 8 inch round cake tin, lightly oiled and the sides lined with baking parchment.
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In a large bowl, combine the soaked ingredients with all of the cake ingredients. Beat everything together preferably with an electric beater, or a wooden spoon, mix well, about 1 minute. Pour into the prepared tin, level with the top and arrange the whole nuts in rows across the surface of the cake- one row of Brazils, one of Pecans, and so on. Cover the cake with a double square of baking parchment with a hole the size of a quarter cut into the center. Place the cake on the center rack in the oven and bake for approximately 2-2 ½ hours or until the center of the cake springs back when it is lightly touched. Let the cake cool for at least 30 minutes before taking it out of the pan to finish cooling on a wire rack.
The finishing touch to the Delia Smith Christmas cake recipe is to heat the apricot jam and brandy together and brush the nuts with the mixture to give them a lovely glaze. Store in an airtight container. |
