Artistically iced, decorated with glazed fruit or just plain nutty, there’s nothing to beat homemade Christmas cake. Bakers say a rich fruit cake improves as it matures, which is good news if you want to get ahead with your Christmas cooking.
As someone who’s been beating, whisking and stirring for more than 20 years, Jo Mighall knows a thing or two about cakes and creates thousands of bakes for Reigate’s Chalk Hills Bakery at their production kitchen near Redhill. Ask her about her rich fruit cake and she’ll let you into a secret.
“You first boil the dried fruit, butter and spices in orange juice, which is great because it makes the fruit lovely and moist,” Jo reveals. “You really can’t go wrong with this cake and although it’s very good to make it well ahead, you could also leave it until Christmas Eve if you really had to – it would still taste lovely.”
- Chalk Hills Bakery will be selling slices of Jo’s Christmas cake at their coffee shop in Bell Street, Reigate, throughout December, along with whole, un-iced cakes for home decoration.
Here are Jo’s expert tips for perfect results.
- Prepare the tin by lining the sides and bottom with greaseproof paper and cutting a double circle or square of greaseproof to sit on top of the cake while it’s baking - cut a hole in the centre about the size of a 50p piece so the steam can escape. For added protection, place a length of thick brown paper or newspaper around the outside of the tin and secure it with string. This all helps to stop the outside of the cake from drying out or burning while it’s baking.
- Test the cake is baked by inserting a skewer into the centre – if it comes out clean, the cake is ready. Don’t be tempted to leave it longer or it will dry out.
- Feed for extra flavour and lusciousness. Carefully pierce the top and bottom of the cake a few times, then spoon the alcohol over the surface, allowing it to seep into the holes. “It’s traditional to use brandy,” says Jo. “Any brandy will do really. You could also use whisky, rum or even gin for a modern twist. Cherry brandy is also delicious and I personally love amaretto because it smells so good.” Jo recommends feeding your cake three times over the course of a week or two, wrapping it between times in foil. She says how much alcohol you use is really up to you. “I think you could get drunk on some cakes,” she laughs.
- Marzipan helps seal in the moisture – but some people enjoy their cake plain with a lump of cheese. If you do go for marzipan, Jo recommends the natural white variety. “Some prefer it thick where others like a thin coating – the beauty of home baking is you can decide,” says Jo.
- Decorating your cake is the fun bit, and anything goes. You can keep things simple by glazing the surface with warmed apricot jam and then decorating with nuts and fruit. “Or top it with fruit and nuts before baking so they sink into the mix a bit,” suggests Jo.
- Icing is your chance to get creative. Jo recommends ready-to-roll icing if you’re going for a smooth finish, but if snowy peaks are your thing, make up a batch of royal icing using egg whites and icing sugar. To stop the icing setting rock hard, add a few drops of glycerine.
Fancy trying your hand at making your own this year? Stir Up Sunday, the traditional day to make your fruit cake and pudding for Christmas, is on 22nd November 2015. Check out our special Christmas Cake recipe, and get ready to bake!
Tags: Christmas
christmas food
cake
