- 85g citrus candied peel, chopped
- 100g raisin
- 50g pine nut
- 50g glacé cherry
- 5 tbsp sherry or brandy
- 500g plain flour
- 3 tsp easy-blend yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp salt
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- 2 lemons, grated zest
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 orange, grated zest
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 trinket or dried bean (in greaseproof paper)
Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the fl our in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside. Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.
In another bowl, beat butter, sugar and zests until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don’t worry if it curdles, this won’t affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.
Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size. Heat oven to 190C/fan 170C/gas 5.
Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin). Brush the top of the ring with egg and decorate with candied fruits and sugar. Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.