Visited local stores for the best ingredients.
Shortage of mixed peel was unusual this year.
Not a single store carried them.
went and bought fresh Navel oranges; scoured and peeled and sliced the peels 1/4″.
Boiled them peels, rinsed and repeated thrice.
Candy thermometer. Sugar solution.
Latter tricky without the former.
Orange peels, again.
Got them candied, got them dried.
End result: better than store-brought ones.
More photos follow…
Meanwhile, elsewhere in the kitchen.
A clean glass bowl.
Sultanas, Raisins, Black Currants, Glacé Cherries (washed, dried and halved) in St. Remy brandy.
Set aside after securing with cling film.
Mixed every other day and added more Remy if needed.
Mise en place seems to be the word, to begin with, from this point.
Everything in place before starting.
Preparing the baking tin to preheating the oven.
Glass bowl of dried fruits made succulent by the St. Remy for weeks.
Unsalted butter with lesser water content at room temperature.
One would do well if the stand mixer with balloon whisk attached is avoided for this preparation.
Hand mixer with whisker attachment is more suited.
Mixed spice. Cinnamon.
Whole Nutmeg. Grater.
Pinch of ground, coarse, sea-salt.
Zest of Oranges and Lemon.
Freshly squeezed juice of one orange.
Dark brown sugar. (Tried Muscovado?)
Five fresh, brown, medium-large eggs.
Bowl #2 readied.
Measuring cups, spoons.
Wooden spoon. Wooden spatula.
Walnuts Brazil nuts Almonds
Most chopped and some slivered.
1. Cream butter.
Kids will be around for a bit of taste.
Dark Brown Sugar and Black Treacle are also in great demand.
2. Whisk in eggs kept at room temparature, one at a time.
3. Spoon in flour, a spoon at a time.
4. Maintain 150˚C in the oven.
Mixture looks curdled.
Gentle on the mixture, please.
5. Scoop the cake mixture into the prepared bake-tin.
6. In goes the tin to the pre-heated oven for 3-4 hours.
7. At 2 1/2 hours, kids will start to visit the kitchen as the aroma arises and begins to fill the home.
8. First time the heated oven is open once the batter is in is after 2 1/2 hours.
9. Skewer comes out clean or not?
Anticipation builds from the day the dry fruits are soaked in brandy.
(Are we there yet? Are we there yet? Are we there yet?)
That day would be almost a month before Christmas.
Day the cake is baked, hopes are high.
Who will eat what and how much and who gets to keep the decor-berry and ivy for the new year.
Thankful that the cake did not carry fancy, pastel pink roses and cloud-white, Royal icing.
(Editor: The kids’ Mama baked one with all the above accessories almost bringing the house down).
Mittens… where are the mittens?
(So much for the mise en place).
Cake out of oven on to a cooling rack.
Not so lovely as once thought.
Wait, kids, tomorrow we decorate the cake.
Excitement builds up again.
Dusted confectioner’s sugar hoping to get a it-just-snowed effect.
Berry-ivy-leaf decor, one. Picked that from the local M & S.
Is that all? Kids asketh in chorus.
Yes, that’s all. Pâtissier replieth, solo.
Knife, the sharpest.
Shouldn’t it cut through the nuts and dry fruits?
Note: The orange peels, lemon zest and treacle make the cake a bit bitter. And the dark brown sugar and the mildly sweet sultanas and raisins brings in some sweetness. Nutmeg and cinnamon tries their best to add in the spiciness. A bitter-sweet-spicy cake? Yes, I would say. But you know it’s much more complex-er than that.
Now comes the best part…
Sharing the cake with others.
The cake is carefully sliced, wrapped carefully in parchment paper, tied carefully with strings and now ready to be shared.
The spirit of Christmas in the air filled with hope, felt by everyone around is perhaps the greatest gift of the season. Sharing the bounty of blessings showered on each one of us by the Almighty is the next best. Bondage between simple human mortals based on unconditional love comes a close third.
Change the order – hope share bond love
if you may,
but that is what
Christmas is all about.
Rest everything is just a reason.