The holiday season is just around the corner, and what better way to celebrate than by baking a delicious Christmas cake? With its rich, fruity flavor and aromatic spices, Bero Recipe Christmas Cake is the perfect treat to indulge in during the festive season. Whether you’re looking to impress your guests or simply treat yourself, this recipe is sure to delight your taste buds.
Ingredients:
- 225g plain flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 225g unsalted butter
- 225g light muscovado sugar
- 4 large eggs
- 225g currants
- 225g raisins
- 100g glacé cherries
- 100g mixed peel
- 50g chopped almonds
- 1 tbsp black treacle
- 1 tbsp brandy
Instructions:
- Preheat the oven to 140°C/275°F/Gas 1. Grease a 20cm/8in round cake tin and line the base and sides with baking parchment.
- Sift the flour, mixed spice, and cinnamon into a large bowl.
- Add the butter, sugar, eggs, currants, raisins, cherries, mixed peel, almonds, treacle, and brandy.
- Mix well until all the ingredients are thoroughly combined.
- Spoon the mixture into the prepared cake tin and smooth the surface with the back of a spoon.
- Bake in the preheated oven for 4-5 hours or until a skewer inserted into the center of the cake comes out clean.
- Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- Once cool, wrap the cake in baking parchment and foil, and store in an airtight container until ready to serve.
Nutritional Information:
Each serving of Bero Recipe Christmas Cake contains approximately:
- Calories: 364
- Protein: 4g
- Carbohydrates: 53g
- Fat: 16g
- Fiber: 1g
Cooking Time:
The total cooking time for this recipe is approximately 4-5 hours.
Equipment:
- 20cm/8in round cake tin
- Baking parchment
- Wire rack
- Large mixing bowl
Serving Suggestions:
For an extra festive touch, decorate your Bero Recipe Christmas Cake with glace cherries, nuts, and a dusting of icing sugar. Serve with a dollop of whipped cream or brandy butter for a truly indulgent treat.
Variations:
If you’re feeling adventurous, try adding a splash of orange juice or zest to the mixture for a zesty twist. You can also experiment with different dried fruits and nuts to create your own unique flavor combination.
Substitutions:
If you don’t have all the ingredients on hand, there are plenty of substitutions you can make. For example, you can use dark muscovado sugar instead of light, or replace the brandy with orange juice or rum. Just be sure to adjust the quantities accordingly.
Storage:
Store your Bero Recipe Christmas Cake in an airtight container at room temperature for up to 2 weeks. Alternatively, you can freeze it for up to 3 months.
Tips:
- Soak your dried fruit in brandy or rum overnight for an extra boozy kick.
- Don’t overmix the batter or your cake may become tough.
- Be sure to line your cake tin with baking parchment to prevent the cake from sticking.
- Check your cake regularly to prevent it from overbaking.
Notes:
This recipe makes one 20cm/8in cake, serving approximately 10-12 people.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! In fact, this cake tastes even better after a few days as the flavors have time to develop. Simply store it in an airtight container until you’re ready to serve.
Can I use a different type of flour?
Yes, you can use self-raising flour instead of plain flour, but be sure to omit the baking powder in the recipe.
Can I use fresh fruit instead of dried fruit?
No, fresh fruit contains too much moisture and will affect the texture of the cake. Stick with dried fruit for best results.
Bero Recipe Christmas Cake is a classic festive treat that never goes out of style. With its rich, fruity flavor and warm spices, it’s the perfect way to indulge in the holiday season. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and produces a delicious result every time. So why not give it a try and see for yourself? Your taste buds will thank you!