Caramel christmas cake
Recipe by Ruth McCallister
200g caster sugar
150ml double cream
50g honey
50g of black treakle ormolasses
finely grated zest of one orange and one lemon
4tsp mixed spice
100g unsalted butter 3 medium eggs
250g strong white flour
one quarter tsp bicarbonate of soda
250g each currants,raisins andchopped prunes or figs
400gnatural glace cherries
200gshelled, halved walnuts
Cook Time → 2 hours min
1. put the sugar and 50ml water in a saucepan and boil hard for 5-6 mins, until it cooks to a dark reddish caramel
2. Pour in thethe cream-stand back incase it splits.
3. then remove from the heat then stir in the honey, treacle, zest and spice.
4. addthe butter and beat through as it melts
5. pourinto a mixing bowl and beat the eggs once at a time then ster in the flour and soda until smooth.
6. stir in the fruit and nuts.
7. line the baseand sides of a round18 diametre thick cke tinwith 2-3 layers of non stick backing paperand spoon into the mix.
8. heat the oven to170C and bake for 2 hours,or until a skewer comes out clean.
desserts December 03, 2011 12:32
Author Dan Lepard
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