Well, last year I didn't even bother making a cake which felt wrong. The problem is the three kids don't eat Xmas cake so it's only me and himself. Anyway, I decided to make a small cake this year, so here it is. (It's my teabrack with a bit of zhuzsh.) I should mention we are not icing and/or marzipan fans here but both are easily procured or made. We cut the cake today and it's boozy and yum. Happy Advent!
|With the egg and marg mixed through|
|Teeny brandy :)|
50ml brandy (plus more for dousing later)
grated rind of one orange
200g dried fruit (candied fruit, glace cherries, sultanas, raisins)
100g stoned dates, sliced in half
100g brown sugar
1 beaten egg
50g melted marg
255g wholegrain spelt flour
1 tsp bread soda
1 tsp mixed spice
flaked almonds to top (optional)
- Soak the fruit, rind, sugar, brandy and tea in a bowl - leave overnight or for at least 4 hours
- Preheat the oven to 180C
- Grease and line a 2lb loaf tin (ready-made liners are great and very little greasing needed!)
- Add melted marg to the fruit mix. Stir through.
- Add beaten egg. Stir through.
- Sieve in the flour, bread soda and spice
- Place mixture into the lined tin and flatten out the top
- Sprinkle with a handful of flaked almonds (if using)
- Bake for one hour, until a skewer comes out clean
- Cool in the tin for 10 mins then turn onto a wire rack.
- Once cool, make holes with a skewer and pour on a few tsps of brandy
- Wrap in greaseproof paper, then tinfoil and store in an airtight tin.
- Douse with a few tsps of brandy, bottom and top of cake alternately, at one week intervals, until you want to eat it.