Ingredients
Nigella’s Traditional Christmas Cake
- 350 g raisins
- 150 g currants
- 50 g glace cherries
- 75 g Pecans or walnuts, Chopped
- 200 ml Brandy or bourbon
- 150 g Butter, Room temp
- 90 g Dark Brown Sugar
- 1 tsp lemon zest, Grated
- 2 eggs, Large, room temp
- 1 tbsp Black treacle or molasses
- 150 g plain flour
- 75 g almonds, Ground
- 1/4 tsp cloves, Ground
- 1/2 tsp cinnamon, Ground
- 1/4 tsp ginger, Ground
- 1/2 tsp almond essence
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Boil all dried fruit with brandy in a saucepan then remove from heat. Once cooled, cover and allow to steep overnight.
The next day, prepare tin, (see tips).
Preheat oven 150C.
Mill sugar 10 sec / sp9, MC on.
Insert butterfly whisk, add butter and mix 10 sec / sp4, MC on. Scrape down sides of bowl with spatula and mix again 1 min / sp4 or until combined.
Add eggs one at a time through hole on lid, sp4 until combined.
Remove butterfly whisk.
Add lemon zest, black treacle/molasses, almond extract and beat 5 sec / sp4, MC on. Scrape and repeat if required.
Add dry ingredients alternately with soaked fruit into creamed mixture using reverse mode until thoroughly combined.
Fold in pecans.
Transfer to prepared tin and cook 1 3/4-2 1/4 hours until skewer comes out cleanish.
Brush top with extra tbsp brandy and wrap up in tin using double thick foil to trap heat and create steam to keep top soft.
When completely cold, remove from tin, rewrap in foil and store in airtight container in a cool, dry place for 3-6 weeks to improve flavour. Feed with brandy weekly to keep moist.
Tip
This makes a small cake, 12 slices approx, using 18cm round tin or 15cm square tin.
To prepare tin, grease and line with double layer of baking paper 10cm higher than base of tin. Snip a 2cm fringe around bottom of paper. Line base of tin with circle of paper, line sides of tin with fringed paper and cover fringe with another circle of baking paper on the base.
May be frozen for up to 12 months. To thaw, unwrap and leave overnight at room temperature then rewrap and store until needed.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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