4 tbsp rum or brandy (optional)
Low fat cooking spray
175g candied peel, chopped
175g glace cherries, halved
100g blanched almonds, chopped
250g currants
225g plain flour
100g polyunsaturated margarine
100g soft brown sugar
2 tbsp clear honey or black treacle
Grated zest of 1 lemon
Grated zest of orange
4 medium eggs
½ teaspoon salt
½ teaspoon mixed spice
½ teaspoon grated nutmeg
2-4 tablespoons skimmed milk
For the icing:
4 tbsp reduced sugar jam
227g ready-to-roll royal icing
This is actually
for Xmas cake, but it's lovely to eat at any time of the year:-
Syns for the whole cake 8.5 or 6 syns and 1 HEXB Choice. The cake will be about
4-6 portions though.
5 Scan Bran
2 beaten eggs
1 tbsp golden syrup
2 level tbsp mincemeat
2.5 tbsp sweetener
1.5 tsp mixed spice
grated zest of lemon for extra zing (optional)
1 pot Quark
Brandy essence
Soak the scan bran in boiling water to soften. Then drain and mash.
Mix all the ingredients together thoroughly.
Pour the mixture into a microwavable pyrex dish/tray and microwave on high for
about 8 mins. When the cake is cooked it will be springy to the touch and will have
pulled away from the sides.
When the cake is cooked, top with beaten quark with a few drops of brandy
essence.
Christmas Cake
From the kitchen of WELSHBLUEBIRD
servings | 18
estimated Points® per serving | 2
1 tsp
sunflower oil
120g (4oz) black treacle
120g (4oz) marg
3 eggs, beaten
150g (5oz) plain flour
pinch salt
1 tsp mixed spice
120g (4oz) sultanas
120g (40z) raisins
120g (4oz) currants
120g (4oz) glace cherried, halved & rinsed
2 tbl medium dry sherry
grated zest & juice one orange
Grease
the base and sides of an 18cm (7inch) cake tin with sunflower oil, line with
baking parchment,
Preheat oven to Gas mark 2/150C/300F
In a large mixing bowl beat together the treacle and marg. Gradully beat in
eggs and sift in the flour, salt and mixed spice. Add the dry fruits, cherries,
sherry and orange zest and juice. Fold in gently.
Turn the mixture into prepared tin and level the surface, making a slight dip
in the centre,
Bake in oven for 2/2.5 hours. If top becomes too brown top with a piece of
greaseproof paper.
Allow the cake to cool for 15 mins. When cool wrap in foil or clean greaseproof
paper and store in an airtight tin.
Christmas Cake
POINTS® value: 3.5 (per serving)
Serves: 32 (makes 1 square 20cm (8in) cake)
Preparation time: 45 minutes (for the cake) plus standing
Cooking time: 2½ hours
450g raisins
450g sultanas
225g currants
100g glacé cherries, halved
150ml brandy or dark rum + 3 tbsp
175g polyunsaturated margarine
175g dark muscovado sugar
4 medium eggs, beaten
Finely grated zest and juice of 1 small orange
300g plain flour
1/4 tsp salt
1 heaped tsp ground mixed spice
The day before baking the cake, put the raisins, sultanas,
currants and cherries into a large bowl. Add 150ml brandy or rum, stir well and
cover. Soak overnight.
Next day, grease and line a 20cm (8in) square cake tin with
double thickness greaseproof paper. Preheat the oven to 150°C / fan oven 130°C
/ Gas Mark 2.
In a very large bowl, beat together the margarine and sugar
until light and fluffy. Gradually beat in the eggs, then add the orange zest
and juice (the mixture may curdle, but don't worry
Sift the flour, salt and spice together. Fold into the
creamed mixture, using a metal spoon, then stir in the dried fruit, mixing
thoroughly. Turn into the prepared tin and level the surface
Bake for approximately 2½ hours. Check after 2 hours,
covering the surface with double thickness brown paper to prevent it from
getting too brown. To test if the cake is cooked, pierce the cake with a fine
skewer - if it comes out clean the cake is cooked. If not, cook for a little
longer. Cool in the tin. Spoon the extra 3 tbsp brandy or rum over the surface,
letting it soak in. Wrap the cake in greaseproof paper, then store in an
airtight tin for up to 3 months.
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