Jamie Oliver's Christmas Cake
Try this recipe for a delicious Christmas cake.
Try this recipe for a delicious Christmas cake.
- raisins
- 1 tsp ground cinnamon
- butter
- ingredients
- 1
- 1/2
- chopped
- 2
- lemon
- 1 lemon
- ground cinnamon
- 4
- 1/2 tsp ground ginger
- eggs
- tbsp
- tsp
- ground ginger
- 300 g plain flour
- walnuts
- 100
- ml
- g
- 1/2 tsp
- 2 tbsp
- 150
- 250
- 150 g ground almonds
- a pinch of ground cloves
- 200
- ground almonds
- plain flour
- 1 tsp
- 600
- 300
- at room temperature
- 600 g raisins
- 200 g currants
- 100 g dried sour or glacã© cherries
- 200 g dark brown sugar
- dark brown sugar
- 400
- ingredients 600 g raisins 200 g currants 100 try prunes, apricot, apples, pears finely chopped 400 ml booze , plus extra to 'feed' the cake (brandy, sherry, tia maria, rum... all work well) 300 g butter , at room temperature 200 g dark brown sugar 1 lemon 4 eggs , at room temperature 2 tbs
- 600 g raisins 200 g currants 100 g dried sour or gla try prunes, apricot, apples, pears finely chopped 400 ml booze , plus extra to 'feed' the cake (brandy, sherry, tia maria, rum... all work well) 300 g butter , at room temperature 200 g dark brown sugar 1 lemon 4 eggs , at room temperature 2 tbs
- 600 g raisins 200 g currants 100 g dried sour or gla try prunes, apricot, apples, pears finely chopped 400 ml booze , plus extra to 'feed' the cake (brandy, sherry, tia maria, rum... all work well) 300 g butter , at room temperature 200 g dark brown sugar 1 lemon 4 eggs , at room temperature 2 tbs
- 600 g
- 200 g
- currants
- 100 g
- dried sour or glacã© cherries
- 250 g mixed dried fruits try prunes, apricot, apples, pears finely chopped
- 250 g
- mixed dried fruits
- try prunes apricot apples, pears finely chopped
- 400 ml booze plus extra to 'feed' the cake (brandy sherry, tia maria, rum... all work well)
- 400 ml
- booze
- plus extra to 'feed' the cake (brandy sherry, tia maria, rum... all work well)
- 300 g butter at room temperature
- 300 g
- 200 g
- 4 eggs at room temperature
- 2 tbsp treacle i used golden syrup
- treacle
- i used golden syrup
- 300 g
- 150 g
- 150 g walnuts chopped
- 150 g
- Carbohydrate 1558.02087304716 g
- Cholesterol 47.9126041585324 mg
- Fat 186.242048574913 g
- Fiber 129.548292616146 g
- Protein 146.113196262898 g
- Saturated Fat 14.1636253960874 g
- Serving Size 1 1 recipe (4340g)
- Sodium 341.049317579593 mg
- Sugar 1428.47258043102 g
- Trans Fat 17.7799977415191 g
- Calories 8236 calories
Step-by-step
- Preheat oven to 150°C (300°F/Gas Mark 2).
- Grease and flour a 23cm (9 inch) round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In a separate bowl, combine the flour, ground almonds, cinnamon, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the raisins, currants, cherries, and chopped nuts.
- Pour in the booze, stirring to combine.
- Pour the batter into the prepared tin and bake for 2-3 hours, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, 'feed' the cake with extra booze by poking holes in the top with a skewer and pouring the liquor over the cake.
A Housewife's Christmas Tradition: Jamie Oliver's Christmas Cake
Christmas. The word itself conjures up images of twinkling lights, crackling fireplaces, and the aroma of something delicious baking in the oven. For me, that something is always a rich, fruit-laden Christmas cake, a tradition I’ve carefully cultivated over the years. This year, I decided to try Jamie Oliver's recipe, and let me tell you, it did not disappoint. It's a recipe that feels as comforting and familiar as a worn-out favorite sweater – the kind that you reach for every year, knowing exactly what to expect and yet still finding a touch of surprise and delight.
The preparation itself is a journey. I love the process, the methodical measuring and mixing, the anticipation building with every added ingredient. The scent of cinnamon, ginger, and cloves fills the kitchen, a warm embrace that permeates every corner of my home. It's a sensory experience that transcends the simple act of baking; it's about creating a festive atmosphere, a welcoming haven for my family and friends. The rich, dark brown sugar, the plump, juicy raisins, and the fragrant spices – each element plays its part in the symphony of flavors that unfold as the cake bakes.
I remember my grandmother’s Christmas cakes. Dense, dark, and generously studded with fruit, they were a true testament to her baking prowess. They were a symbol of her love and generosity, passed down through generations. While Jamie Oliver's recipe is slightly different, it captures that same essence of warmth and tradition. There’s a certain magic in baking a cake that’s meant to be shared, a cake that embodies the spirit of Christmas, that celebrates the connections we cherish most. It's more than just a dessert; it's a centerpiece, a symbol of unity and togetherness.
The initial stages of the recipe involve the classic creaming of butter and sugar, a process that requires patience and elbow grease but results in a light and airy texture that is essential for a perfect Christmas cake. Then comes the incorporation of the spices - a careful balance of cinnamon, ginger, and cloves, creating a warm, inviting aroma that instantly transports you to the heart of the holiday season. The addition of the dried fruits, soaked in a generous amount of booze (I opted for brandy, a personal preference), adds another layer of richness and depth. The fruit swells, imbibing the liquor, becoming plump and juicy, a delightful contrast to the firm cake base.
The baking process itself is a meditative experience. The gradual transformation of the batter into a golden-brown, fragrant cake is a testament to the alchemy of baking. The steady rise, the subtle changes in aroma, it's all part of the magic. Then, the moment of truth – the skewer test. A clean skewer signifies success, a moment of quiet satisfaction before the cake is allowed to cool and rest. Even the cooling process is steeped in tradition; allowing the cake to slowly cool in its tin before transferring it to a wire rack, a gentle process that ensures its integrity.
The final touch, the act of "feeding" the cake with extra booze, adds a final flourish. This step isn’t just about adding moisture; it's about enhancing the flavors, allowing the alcohol to mellow and mingle with the spices and fruit, creating a truly exceptional dessert. The result is a cake that is both intensely flavorful and remarkably moist, a testament to the artistry of Jamie Oliver's recipe. The cake is a masterpiece, a testament to tradition, patience and love. The recipe isn’t just a set of instructions; it's a pathway to creating memories, a connection to generations past, and a celebration of the Christmas spirit.
This Christmas cake isn’t just about the taste; it's about the experience. It's the laughter shared while mixing ingredients, the stories recounted while the cake bakes, and the warm feelings that linger long after the last slice is gone. It's about creating something special, something that reflects the love and joy of the season. And for me, that's what truly makes it a Christmas tradition worth cherishing.
So, this Christmas, why not try Jamie Oliver's Christmas cake recipe? It's more than just a recipe; it's an experience, a journey that will fill your kitchen with the warm, inviting aroma of Christmas. And most importantly, it's a cake that will be remembered and cherished for years to come.
