Christmas Cake with an African Twist Recipe
Christmas Cake with an African Twist Photo: Jackie Cameron
“Can be made twelve months or twelve days before-hand, pretty much the longer this cake has to stand and absorb as much brandy as possible the more richer and more intensely licentious.
Christmas Cake with an African twist together with a cream cheese frosting and Butternut Powder.”
Christmas Cake with an African Twist Recipe
Yields: 850g of pastry
Ingredients:
450g salted Butter
450g White Sugar
12 whole Eggs
15ml Golden Syrup
15ml Marmalade
450 g Cake Flour
5ml Nutmeg
5ml Cinnamon Powder
500g Cake Mix
100g Citrus Peel
50g glace cherries
½ cup desiccated Coconut
100g, grated Butternut
50g Almonds,flaked
100g Pecan Nuts
250ml Brandy
Method:
Cream the butter and sugar well and then slowly start adding the eggs, one at a time.
Add the syrup and marmalade to this, together with the sifted flour and spices.
Add the fruit, butternut, nuts and brandy.
Place this into a double greaseproof lined 30cm springform tin. For extra cake-protection cover the outside of the tin with a few layers of newspaper.
Bake for one hour at 150°C and then turn down the heat to 120°C for six hours.
Store in an airtight container until serving, adding extra brandy as you feel fit.
Butternut powder
Ingredients:
Butternut, 120g thinly peeled butternut
Method:
Take a peeled butternut and continue peeling the butternut so many little butternut ribbons result.
Place onto a paper-lined baking sheet and oven dry on 80°C until crisp and dry.
Cool and then blend to form a powder, sieve if necessary.
Cream Cheese Icing
Yields: enough for the above Christmas cake, this amount can be halved.
Ingredients:
500g Thick, good quality Cream Cheese
2 cups Icing Sugar
Method:
On serving, whisk cream cheese well and add sifted icing sugar, ice the cake and garnish with butternut powder.
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