The night before Christmas cake

The night before Christmas cake


The night before Christmas cake

The ingredient of The night before Christmas cake

  1. 175g unsalted butter, softened
  2. 225g brown sugar
  3. 275g self-raising flour
  4. 1 teaspoon baking powder
  5. 175ml buttermilk
  6. 2 eggs
  7. Grated rind of one lemon
  8. Grated rind of 1 orange
  9. 225g fruit mince
  10. 2 tablespoons brandy
  11. 50g hazelnuts
  12. 50g blanched almonds
  13. 85g brazil nuts
  14. 140g pink glace cherries
  15. 100g golden syrup
  16. 2/three cup (100g) icing sugar
  17. 2 teaspoons lemon juice

The instruction how to make The night before Christmas cake

  1. Preheat oven to one hundred sixtyu00b0C. Grease and line base of a 20cm springform cake pan. Beat butter and sugar in bowl of an electric mixer till mild and fluffy, sift flour and baking powder and stir into butter mixture with buttermilk and eggs. Stir in rinds with fruit mince and brandy. Spoon into pan and bake for 1 hour.
  2. Meanwhile, for florentine topping, vicinity nuts, cherries and golden syrup in a saucepan and heat over a medium heat. When cake has cooked for 1 hour, get rid of from oven and unfold topping over. Return for a similarly 15-30 minutes or until a skewer inserted into the centre comes out clean. Cool, then transfer to a rack to chill completely.
  3. For the icing, mix collectively sugar and lemon juice, place in a piping bag with a small nozzle and drizzle over cake. Decorate with ribbon, if preferred.

Nutritions of The night before Christmas cake

fatContent: 809.254 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 106 grams carbohydrates
fibreContent: 81 grams sugar
cholesterolContent: 11 grams protein


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