Wednesday, 7 December 2016

Christmas Cake

Ingredients:
1 cup cherries
½ cup rum
100g Heba Pap
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg
Zest of 1.5 oranges
4 large eggs
½ cup sweetener
1 tsp vanilla
¼ cup melted butter
½ cup grated pumpkin
½ cup chopped nuts
¼ cup rum for the top

Method:
Preheat oven to 180C.
In a bowl, add brandy, zest, vanilla and cherries, halved and allow to stand for about 2 hours.
In a separate bowl, mix together all the dry ingredients and set aside.
Crack eggs and add to sweetener in a bowl and cream together until mixture creamy. Fold in the dry ingredients and then the soaked cherry and rum mixture. Spread mixture in a prepared and greased square baking tin. Bake for around 45mins, watching as the edges start to brown more at the end. Remove from the oven, place on wire rack and throw remaining rum on top while warm. Allow to stand in fridge overnight. Enjoy the next day with homemade custard or cream cheese frosting or cream

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