Winter Celebration Cake
Makes a 5 -6lb cake. All ingredients are organic
- 2 cups raisins
- 1 cup sultanas
- 1 cup currents
- 1 teaspoon Lemon peel freshly chopped
- 1 teaspoon Orange peel freshly chopped
- 1 cup grated apple = 2 medium apples
- 3 cups barley flour or wholewheat flour
- 1 tbs Orange juice
- 1 cup almonds
- 1 teaspoon Fresh ground cinnamon
- 1/2 cup walnuts
- 1 teaspoon Mixed spice
- 2 dessert spoons Malt or Rice syrup
- 1 teaspoon Ground ginger
- 1/2 cup Sunflower oil
- 1/4 teaspoon Mace
- 2 teaspoons Vanilla extract or vanilla pod
- 1 tbs Barley miso
- 1 tbs Grain coffee
- Using the vanilla extract, bring 3 cups of water to simmer, turn off heat, add fruit and vanilla. If you choose the vanilla pod snip into tiny pieces and simmer in the water for 1/2 hour, add fruit, turn off heat.
- Lightly roast the flour, stirring constantly in pan over medium heat. Put on a plate and leave to cool.
- In a bowl add a little of the hot juice from the raisins to the miso and mash till mixed. Add to the raisin mixture along with oil, grated apple, sweetener, lemon and orange rind. Wash and roast the nuts separately in the oven (walnuts roast more quickly). Chop coarsely and add.
- To the flour add grain coffee and spices. Mix well and sift into raisin mixture. Mix thoroughly, adding enough warm water till you have a mixture that drops with difficulty from the spoon. According to your taste you can use one of the drinks in place of some of the water for mixing!
- Line a cake tin with greaseproof paper, cut a disc 1/2 inch larger all round than the base of the tin and lawn this in. Cut a long strip to form the side. Spoon in the cake mixture and cover with greaseproof paper tied round with string.
- Heat the oven and then bake in a slowly (Mark 1, 300 deg) for about 3 hours. If a fine knife inserted in the cake comes out sticky it needs longer cooking. When ready turn out onto a wire rack to cool. When completely cool, wrap in clean greaseproof paper or tinfoil to store, in a tin.
See if you wish to add a tablespoon of Guinness, Barley wine, Brandy or Rum Try to make this cake at least 2 weeks before eating to allow the flavours to blend and mature…it makes such a difference. Decoration suggestion: on Christmas Eve cover the top with apricot jam and then 3 choices of almond:- ground almond lightly roasted, sprinkled over the top like snow, or blanched almonds whole arranged in a beautiful pattern flat on the apricot jam, or blanched almonds chopped small and medium sprinkled on top. Perhaps on top a sprig of Holly with a few berries on. Then around the cake a large red satin ribbon tied with a bow for show, until slicing time. Make sure the knife is good and sharp.