A SIMPLY WILD CH R I STM AS CA K E


Our December recipe is kindly supplied by Michael Fowler from Simply Wild Restaurant Coleford,, Michael has shared this indulgent cake as an ideal Christmas Desert simplywildrestaurant.co.uk


INGREDIENTS - l


250g sultans


l 250g currants l 250g raisins


l 250g mixed peel l 50g apple diced l 75g glace cherries l 45g carrot grated l 115ml Guinness l 45ml brandy l 45ml rum l 45ml sherry l


110 METHOD


l 250g Butter softened l 250g flour


l 175g demerara sugar l 100g flaked almonds l mixed spice 2tsp


l cinnamon powder 1 tsp l baking powder 1\2tsp l ginger powder 1tsp l 1/4 tsp ground cloves l 4 large eggs


l 1tsp vanilla extract


Zest and juice of 1 Orange 1 lime 1 lemon


Preheat the oven to 150°C (130°C fan, Gas mark 2). Line a deep 20cm round cake tin with baking parchment on the base and sides.


Prepare the fruit base: In a large saucepan, combine all the dried fruits, glacé cherries, apple, carrot, citrus zest and juice, Guinness, brandy, rum, sherry, butter, and sugar.


Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Transfer the mixture to a large bowl and allow it to cool completely.


Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, spices, and flaked almonds.


Combine the batter: Once the fruit mixture has cooled, stir in the dry ingredients until no flour is visible. Beat in the eggs and vanilla extract until fully incorporated.


Bake: Spoon the mixture into the prepared tin and level the top. Bake for approximately 2-3 hours until a skewer inserted into the


centre comes out clean. If the top browns too quickly, cover loosely with foil.


Soak and cool: While the cake is still warm, poke several holes in the top with a skewer and drizzle over 3 tablespoons of your chosen alcohol. Leave the cake to cool completely in the tin.


Store and mature: Once cool, remove the cake from the tin and peel off the parchment. Wrap in baking paper and foil, and store in an airtight tin.


Feed the cake with 1–2 tablespoons of alcohol every two weeks to keep it moist and enhance the flavour.


Michael Fowler - Simply Wild LIVE24-SEVEN.COM


WINING & DINING RE C I P E S T O T R Y AT H OM E


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