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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TWO DAYS BEFORE YOU BAKE: | 2. Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later. | 3. Bring it to the boil and then take off the heat and allow to cool slightly. | 4. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid. | 5. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects! | 6. THE DAY YOU BAKE THE CAKE: | 7. Pre-heat oven to 160 C or 320°F. | 8. Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8" diameter round tin with high sides. | 9. Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort! | 10. Beat the butter and sugar together until light & fluffy. | 11. Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling. | 12. Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel. | 13. Add the fruit and nuts to the cake mixture & mix well. | 14. Add the spices along with the grated peel of one orange and mix well with a wooden spoon. | 15. Spoon the the cake mixture into the prepared tin and level the top. | 16. Make a slight dip in the middle to allow for rising unevenly. | 17. Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean. | 18. Leave the cake to cool in the tin. | 19. Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas. | 20. Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter! | 21. In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ruby port	18	fluid		176.5167	0.0	39.27	0.9917
cinnamon	1			-	-	-	-
clove	6	cloves		2.877	0.6881	0.0627	0.1365
nutmeg	1			11.55	1.0844	0.1285	0.7988
orange zest	1			1.94	0.5	0.03	0.004
sultana	7	ounces		176.5167	0.0	39.27	0.9917
currant	7	ounces		125.0213	30.5211	2.7783	0.8136
raisin	7	ounces		599.3083	157.8046	6.7273	0.9129
prune	8	ounces	chopped	238.1357	63.0493	1.9731	0.4536
almond	4	ounces	sliced	1002.4381	0.0	0.0	113.398
glace cherry	4	ounces	quartered	176.5167	0.0	39.27	0.9917
peel	4	ounces	mixed	53.297	18.1437	1.7009999999999998	0.3402
butter	8	ounces	softened	1292.76	59.3989	40.3931	108.86399999999999
brown sugar	8	ounces	soft	278.959	52.3445	8.7316	4.3545
egg	4		beaten	286.0	1.44	25.12	19.02
plain flour	9	ounces		176.5167	0.0	39.27	0.9917
cinnamon	1 1/2	1/2		-	-	-	-
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
ginger	1 1/2	1/2	ground	2.4	0.5331	0.0546	0.0225
orange zest	1		grated	176.5167	0.0	39.27	0.9917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.