## Bake Like a Pro: Nancy Birtwhistle’s Secret to the Perfect Christmas Cake
It’s that time of year again – the air is crisp, the holidays are looming, and the aroma of cinnamon and cloves fills the kitchen. But before you get swept up in the festive frenzy, take a cue from baking expert Nancy Birtwhistle, a beloved ‘Great British Bake Off’ winner, and get a head start on your Christmas cake.
During a recent appearance on ‘This Morning,’ Nancy revealed her top secret for creating a truly show-stopping Christmas cake:
start baking weeks in advance!
“It’s already starting to smell a lot like Christmas in the kitchen, isn’t it?” pointed out Dermot O’Leary, co-host of ‘This Morning.’ Alison Hammond, the other host, echoed the sentiment, asking Nancy, “With eight weeks to go until the big day, you say now is the actual time to get all prepared for the Christmas cake, is that right?”
“Without a doubt!” Nancy asserted. “Baking your Christmas cake ahead of time allows the flavors to deepen and meld, creating a truly marvelous result. Plus, it’s one less thing to worry about closer to Christmas!”
Nancy Birtwhistle’s Christmas Cake Recipe
Here’s what you’ll need to create Nancy’s masterpiece:
*
Ingredients:
* 1 kilogram Mixed dried fruit and peel
* Finely grated zest and juice of one orange and one lemon
* 100g glace cherries (cut into thirds)
* Four tbsp cointreau, brandy, sherry (or 4 tbsp extra fruit juice or cold tea)
* 250g salted butter
* 250g dark brown soft sugar
* One tbsp golden Syrup or Black Treacle
* Five eggs (beaten together in a mixing jug)
* 250g plain flour
* One tsp ground mace (or two tsp ground nutmeg)
* One tsp mixed spice
* One tsp ground ginger
* Half tsp ground cinnamon
*
Instructions:
1.
Prep the Fruits:
At the start of the day (or the night before), combine the mixed fruit, citrus zests, fruit juice, and cherries in a large bowl. Add the Cointreau or another liquid of your choice, stir well, and cover with a plate. Let this mixture sit until the evening, the following morning, or even for several days if you’re busy. This soaking process is crucial for infusing the fruits with intense flavor.2.
Cream the Butter and Sugar:
When you’re ready to bake, cream together the butter and brown sugar until the mixture is light, fluffy, and pale in colour. This step ensures the cake has a light and airy texture.3.
Add the Wet Ingredients:
Mix in the syrup or treacle, and then gradually add the beaten egg, a little at a time, along with a teaspoon of flour to prevent curdling. This helps ensure the egg incorporates seamlessly without separating.4.
Incorporate the Dry Ingredients:
Once all the egg is incorporated, gently fold in the remaining sifted flour and spices. Be careful not to overmix, as this can toughen the cake.5.
Combine the Fruits and Batter:
Carefully mix in the soaked fruits until well combined. Be gentle, as the fruit will add moisture and richness to the cake.6.
Bake the Cakes:
Divide the batter evenly among the prepared mini baking tins. Bake for 5.5 hours. Maintaining the correct oven temperature is crucial; even a 10-degree difference can affect the outcome. Use an oven thermometer for accuracy, and check the internal temperature of the cakes with a probe to ensure it reaches 97-99°C before removing them from the oven.7.
Cool and Store:
Allow the cakes to cool completely in the tins before gently removing them. Keep the baking paper on, wrap each cake in foil, and store in a tin in a cool location.Following these steps and Nancy’s advice will ensure you have a Christmas cake that’s not only delicious but also a stunning centerpiece on your holiday table. So gather your ingredients, put on your favorite Christmas playlist, and get baking! You’ll be thankful you did when you see the smiles on your loved ones’ faces as they savor every bite of your perfectly prepared Christmas cake.
