A few years back whilst at work we had clients that we did some work for who didn't have much but who were a lovely couple. As a thank you both my boss and I received one of her special "wine cakes" and it was delicious. I have since been looking for a recipe but have not come across one and I assumed it would be similar to a Christmas cake and so I had set my intent to have a go at one this Christmas as something a little different "something for the tins" to pick at over the Christmas period.
Whilst browsing this morning (Saturday) I have been mooching through a new to me cook book called better baking page by page and I have come across a recipe for wine cake. Apparently it is best made 6 to 8 weeks before required as it needs maturing time just like a Christmas cake, so by my calculations for the diary of to do things we are really looking at the beginning of November this year (2017) as the fruit needs to soak in the wine a week before you actually mix the cake up. This sounds really good and my mouth is watering at the thought of this!
Anyway ingredients list - this also not only provides for Metric and Imperial Measurements but American cups.
150 g/5 oz/1 cup of sultanas (seedless white raisins.
150g/5oz/1 cup of raisings
100g/4oz/ 3/4 cup of currants
75g/3oz/ 1/3 cup of glace cherries quartered (quartered candied cherries)
75g/3oz/ 1/2 cup of mixed chopped peel (chopped candied peel)
120ml/4 fl oz/ 1/2 cup of Sherry/or Red Wine
150g/5oz/5/8 of a cup of butter
150g/5 oz/3/4 cup soft brown sugar (light brown sugar)
100g/4oz/1 cup self-raising flour (self rising flour)
100g/4oz/1 cup plain flour (all purpose flour)
Pinch of salt
1/2 teaspoon of mixed spice
25g/1 oz/ 1/4 cup of ground almonds
Make the cake 6 to 8 weeks before it is required, and about a week before making it.
Mix together the sherry/or wine together with the washed and dried fruit, cherries and peel, then pour over the sherry or the wine and mix well. Leave to soak, stirring frequently and keep covered until needed.
Grease and line with a double thickness of greaseproof paper (non-stick parchment\0 a 20cm/8 inch cake tin (pan).
Cream together the butter and the sugar until soft and fluffy. Gradually beat in the eggs. Fold in the flours, salt, spice and almonds.
Drain off and keep the liquor from the fruit and then mix the fruit with the cake mixture (batter). Stir well until well mixed in.
Put into prepared tin (pan). Smooth the top and bake in a preheated moderate oven (160 degrees C/325 degrees F/ Gas Mark 3) for one hour. Then cover the cake with foil, reduce the oven temperature to 150 degrees C/300 degrees F/ Gas Mark 2 and cook for a further 1 1/2 hours until firm to the touch. Leave to stand in the tin (pan) until nearly cold.
Remove from the tin/pan, prick well and pour over the liquor from the dried fruit. Wrap the cake in foil or greaseproof paper and leave for 6 to8 weeks to mature before decorating as appropriate to the occasion whether it be a birthday, or other special anniversary or Christmas.
Makes one 20cm/8 inch round cake.
Looking forward to making this.
Catch you soon.