How to bake a modern Christmas cake if you find traditional cakes too rich
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Modern Christmas cake
Can Made Can Be To In Feels Loaf Modern, Defrosted Your Different With And Like Serve Would Fruits You Also Adapted Preference, Advance It The Be This Looks Of Morning And And It Very
Servings
8Preparation Time
20 minsCooking Time
50 minsTime Total
1 hours 10 minsCourse
Bakingingredients
Butter Soft 140g
140g Sugar Golden Caster
Lightly 3 Whisked Eggs,
1 Tsp Extract Vanilla
Flour Raising Self 220g
Zest Lemons 2
30g Fruit Mixed Candied Peel
Golden Raisins 140g
Squeezed 1 Tbsp Orange Juice
for Icing The
300g Sugar Icing
Juice Tbsp Or Juice Water ¾ Orange Or Lemon
method
Your Preheat 170ºc/gas 3 Oven Mark To
Loaf Tin Lb With Parchment A Line 2
Large And Sugar In Butter The And Until Light Fluffy Beat Bowl A
Stir Lightly Egg Vanilla The Beaten Into The
Butter Butter You Your The Dome Scrape The Slowly The Cake If Bined The Up Around Top You Base Eggs Bowl And Edges On Is The With Split Egg The Mixture A Will Mixture And That Use Of Few Add Not As To Unevenly Any Have A Spatula Times To Do
Mixture Sieve Into The Pletely Flour And The Bine
A Help Little In Stop Raisins Sinking Flour Them To Toss The
The The And In To Orange Add The And Cake Mixture Raisins Candied Juice Peel, Bine
Into The Batter Your Prepared Scoop Tin
50 Top On And Minutes The Until About Es Bake Cake Out Clean Golden A For Skewer Is
The Handle, Cake Enough Remove Wire From Rack And Once A Cool Tin On Pletely Cool To The Place To
Orange Liquid Lemon To Like To Runny Or Finish A Drop This And Will Very Sugar A Using The Time Finish Water Is The Choose Keep More Of You You Plain Water You Milder Make Tangy Version You Not Into Little To Icing Give Paste Will Add But Stir Two Juice You Need A Give Smooth May The If Whitest Bination A A Can At A The Best To The It Use Icing A Make
Table Garnish Decorate The Of Christmas Your With To Impress At Choice
To ensure your loaf rises properly check the expiry date on your self-raising flour. If the flour is old the power of the raising agent within will have diminished, and it will not react in the oven to create air bubbles. Flour must be stored in a cool, dry place. A humid environment can also hinder the effectiveness of the raising agent.
The temperature of your oven can be another factor affecting the rise in your loaf. The temperature gauge on some ovens is not that accurate and the oven can often be either hotter or cooler than you think. If the seal is damaged on the door of your oven, for example, it will let the hot air out and change the temperature quite a bit. The best way to get around this is to invest in a separate oven thermometer.
Opening the door of an oven as a cake bakes can also affect the rise. If the loaf is very dense and heavy it may have been over mixed.