The Corona Diaries part 2 | Baking with Don
We are now in the last quarter of the year and looks like COVID-19 is not going away anytime soon. But, that won’t stop our Hello! Hong Kong tour guide Don in practicing his baking skills by making his own made Christmas cake!. Don made sure that he makes use of his free time wisely and productively, other than baking, he is currently doing stream walks and coast steering which are awesome fun in the heat as you are wet most of the time.
We believe that sharing is caring so Don, has shared with Hello! Hong Kong tours his newfound Christmas cake recipe.
Christmas Cake
8 oz (250 g) butter
8 oz (250 g) caster sugar
5 eggs
8 oz (250 g) plain flour 2 oz (60 g) self-raising flour
Pinch salt 1 teasp ground nutmeg 1 teasp ground allspice 1 teasp cinnamon
8 oz (250 g) raisins
8 oz (250 g) currants
1 lb (500 g) sultanas
2 oz (60 g) glace cherries
2 oz (60 g) almonds (blanched, slivered or flaked)
2 oz (60 g) lemon peel (I use fresh grated rind from 1 lemon instead)
2 oz (2 tblsp) brandy, sherry or orange juice.
Notes: Butter must first be “creamed” until it changes colour and then the sugar is gradually added. For electric baking, preheat oven to 325°F (165°C) then reduce temperature to 275°F (135°C) when cake is put in the oven. For gas, no need to preheat. Put cake into cold oven then light gas, 275°F (135°C).
Baking Instruction:
Prepare tin: line 8 inch (20 cm) x 3 inch (8 cm) tin with two layers white paper and on the outside cover with one layer of brown paper (I use foil for outside). Recommend also cover outside with damp tea towel.
Cut the white paper 2 inches (5 cm) longer than circumference of the tin, allowing 3 inches (8 cm) more than depth of tin. Turn up a 1 inch (2 cm) band along one edge and slash at 1 inch intervals. This will enable paper to sit smoothly in tin. Bases for lining the bottom should be cut fraction smaller than base of tin to allow them to sit completely flat on top of the interlocking slashed band.
Sift plain and self-raising flours with salt and spices. Combine dried fruits with almonds, cherries and lemon peel. Soften butter, working until light in colour.
Gradually add sugar and cream together until light and fluffy. Add eggs, one at time, and beat well, can add little flour to prevent separating, then add remaining flour and fruit alternately, and lastly the brandy.
Put mixture into tin and make a slight hollow in centre.
Bake in oven 275°F (135°C) for about 4 hours. Can lightly cover with foil after 3 hours or so if browning too much.
When cake is taken from oven, allow it to sit in tin for 15 mins or so to set. Then gently lift from tin and allow to cool without removing the paper. When cool store in airtight tin. For added protection, wrap in cling wrap and/or foil.
Christmas came a little bit early for Don so as a special offer in partnership with Chef Rajesh, they are offering a 10% discount to all Hello! Hong Kong customer who wanted to book a Zoom online cooking class. For more information, you can email him at don@indiansummerhouse.co.
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