TRADITIONAL CHRISTMAS CAKE (WITH ALMOND AND ROYAL ICING)

In every Anglo-Indian home, the recipe for the Christmas Cake is usually one that is handed down through generations in each family. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in rum. Nuts are pealed and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, the flour is sieved, cake tins are lined, and a strong pair of arms are requisitioned to do the final mixing and stirring.

Ingredients

500 grams refined flour or maida

300 grams soft brown sugar

¼ teaspoon salt

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel

500 grams butter

3 eggs beaten well

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

Prepare Almond icing as follows:

Soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball. Roll out to fit the cake. (Brush some egg white all over the icing if desired). Spread a thin layer of jam on the cake to keep the icing in place. Place the layer of Almond Icing over the cake and press gently so that the entire cake is covered with the icing. Let it set for 2 days. If required cover this layer with royal icing for a hard surface.

Prepare the Royal Icing as follows:

sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency. Keep aside

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake.  Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired.