A lovely Christmas cake made on Christmas Eve, with whole unbleached self raising flour and dry fruits cooked in brandy and fresh fruit juice. Decorated with glace cherries, silver cachous and drizzled lemon flavoured sugar syrup in the shape of a snowflake.
2 cups wholemeal self raising flour, unbleached
3 cups of mixed dry fruits, candied peels, apricots, finely chopped.
2 tablespoons Apple cider vinegar.
1 cup freshly squeezed juice mix of orange & lemon.
1 cup non dairy milk (I used oat milk)
1/2 cup raw sugar
2 teaspoons baking soda.
1 teaspoon all spice mix.
1. Sift the flour, baking soda and all spice mix together and set aside.
2. Mix the apple cider vinegar with the milk and let it curdle for a while.
3. Simmer the fruits in the fruit juice on slow heat and add the raw sugar as little bubbles appear on the sides of the pan. Add the brandy right at the end after turning the heat off. Mix well and cool.
4. Preheat the oven to 180 degrees C and grease a 20 cm baking tin.
5. Mix the dry flour mixture to the thickened milk before adding the fruit mix in. Mix thoroughly with light strokes with a wooden spoon. Carefully pour dough into the prepared pan and then cover the top completely with foil.
6. Bake at 175 degrees C for about 1 hour and 15 minutes or till the skewer comes out clean (try not to put the skewer into any fruit as I did because, it will still be sticky).
7. Cool thoroughly before covering with a sugar glaze and icing.