Monday, December 12, 2011

Orange and Rum Christmas Cake


             Since we here in New Zealand don't get to experience a white christmas I thought I'd bring a little of that white magic to my christmas cake.  So out came the snow-man I invested in some snowflake plunger cutters and raided my cake decorating kit for everything else.  He's awesome and the kids were utterly enthralled with the process of putting him together.

          This recipe is the one I turn to every year I try to make it well in advance but some years life is too hectic.  Now I've dabbled with other recipes and I've used more exotic dried fruits but to me this is what a christmas cake should be rich, dense with fruit and boozy.   I ice it with marzipan and fondant icing since most years I travel with it and as I have discovered royal icing, it's fluffy meringue cousin and rum butter-cream do not like long car trips.  As I type this I had a revelation fruitcake cupcakes swirled high with Rum butter-cream icing perhaps with a hint of coffee and now I wonder will I be able to fit them into my schedule.........gotta love Christmas!

Rum and Orange Christmas Cake

1.5 kg mixed dried Fruit
1 cup rum
2 oranges zest and juice
200grams soft brown sugar
250grams soft butter
4 eggs (at room temperature)
2 teaspoons vanilla
350grams self/raising flour
salt pinch
2 teaspoons mixed spice
1x 22cm cake tin lined twice with baking paper (bottom and sides)

Soak fruit in rum and orange juice overnight (or however long it takes you to get around to it).
Cream butter, sugar, vanilla and orange zest until light and fluffy.  Beat in eggs one at a time until fully incorporated.  Sieve flour, spice and salt onto butter mix  and stir gently add the fruit and mix batter until combined.   Spoon mixture into prepared cake tin and bake for 3 hours in a slow oven.  Stick a skewer into cake to check if it is cooked skewer should come away clean.

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