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Sig's Lighter Yuletide Cake
Sig's Lighter Yuletide Cake

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We hope you got benefit from reading it, now let’s go back to sig's lighter yuletide cake recipe. You can have sig's lighter yuletide cake using 29 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Sig's Lighter Yuletide Cake:
  1. Take cake
  2. Use 225 grams butter softened plus extra for greasing
  3. You need 2 tbsp Brandy
  4. Provide 1 pinch saffron about 1/4 strand
  5. You need 225 grams golden castor sugar
  6. Provide 4 eggs
  7. You need 225 grams plain flour
  8. Take 50 grams ground almonds
  9. You need 1 tsp baking powder
  10. Get 300 grams each of raisins and sultanas
  11. Use 100 grams natural coloured glacé cherries
  12. Prepare 85 grams mixed peel
  13. Provide 50 grams each,whole blanched almonds and hazelnuts or other nuts of preference,roughly chopped
  14. Take 50 grams walnut pieces,to soak, this can be repeated twice more
  15. Prepare 3 tbsp brandy extra
  16. Take 2 tbsp honey that is runny
  17. Take decoration
  18. Use 1 eggwhite
  19. Take 50 grams castor sugar
  20. You need 1 small bunch black grapes
  21. Take 2 small sprigs of holly
  22. Prepare 2 clementines
  23. Use 2 just ripe figs
  24. Prepare 2 kumquats, or if difficult to get hold of any small fruit or slices that you like to eat
  25. Get 4 cape gooseberries(physalis)
  26. Provide 1 length 65 cm of cake ribbon
  27. You need frosting (no marzipan, no icing, as done on the finished bottom picture, my granddaughters effort from last year, I was so proud of her.)
  28. You need 2 egg whites, fresh
  29. Prepare 180 grams icing sugar/ powder sugar
Steps to make Sig's Lighter Yuletide Cake:
  1. Heat oven 160 C, double line deep 20 cm cake tin with baking parchment.Tie a few sheets of brown paper around the outside,level with parchment.Heat 2 tbls of brandy in small pan, infuse saffron for a few minutes whilst pan is off heat.Put the butter,sugar,eggs,flour,almonds,baking powder and a pinch of salt into s bowl mix mix until soft and creamy.Mix saffron brandy,fruit and nuts and mix into the batter.
  2. Spoon the mixture into tin,make a slight dip in the middle.Bake for one and a half hours,cover loosely with foil,turn oven down to 140C and cook for one more hour or until skewer comes out clean.
  3. Leave to cool in tin,whilst still warm prod the cake all over with skewer,mix brandy and honey together and spoon over cake.Wrap up airtight and feed cake with more honey and brandy mixture as often as you like.This cake can be made up to 6 weeks in advance.
  4. Put a large bowl over a pan of simmering water,make sure the bottom of the bowl does not touch the water.Put the 2 eggwhites and icing sugar into bowl whisk for 5-7 minutes until you have a thick very glossy frosting,folding all mixture in as you go along.Spread over cake creating snow like effect.Half the other fruits and arrange on top of cake,fix ribbon around base.
  5. For decoration and frosting: lightly beat eggwhite.Spread out extrs fine /castor sugar on a baking sheet.Dip grapes and holly in eggwhite coat withsugarmake the frosting.
  6. The lighter (no marzipan, no iicing) decoration and frosting is best made on the day that you serve the cake. My grandmas this one.

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