I remember as a little girl I used to look forward to Christmas. It was usually the only time during the year I could have a whole bottle of soft drink to myself, where I ate meat to stupor, but the best of all was watching my mother bake us a Christmas cake, as well as chin chin, groundnuts and cookies.
Our Christmas recipe today is what I love to call delicious Nigerian Christmas cake. It usually was never the spongy, delicate and decorated cake it is today. I knew it to be dark, full of raisins and a bit too much brandy and today we are going back old school.
If you are ready, get out your baking utensils and let’s get baking.
500g/1.1 lbs. Plain Flour
12 Medium Eggs
500g/1.1 lbs. Butter (NOT Margarine)
400g/0.88 lbs. Granulated Sugar
3 teaspoons of Baking Powder
3 tablespoons of Vanilla Extract
Half cup of Brandy
Add the soft butter to the granulated sugar in your cake mixer and mix (if you do not have a mixer, put this into a large bowl and stir until creamy).
At this point, prepare your baking tray by adding soft butter to the base of the pan and also adding flour so that it touches every part of the pan. Pour out the excess.
In a bowl, whisk all the eggs until smooth and then add it to the butter and sugar mix, stirring in until it blends into the cream and becomes fluffy.
Preheat your oven to 150 Degrees C or 302 Degrees F. Add the brandy and the soaked raisins and stir with the spatula so that it is spread across the baking tray.
In another clear bowl sieve the flour and baking powder then pour into the cake mix in batches and mix until it is fully incorporated into the mix. Pour in the vanilla extract.
Pour the cake mix into the greased pan and use the spatula to spread across the pan so that it is spread evenly. Make sure if you are hand mixing that you ensure you mix in one direction to prevent air from entering the cake, thereby forming lumps.
Leave in the oven for two hours without opening the oven as that may cause the cake to stop rising and it may not have cooked inside (If you do however find that before the two hours are up your cake has stopped rising, it is Ok to open the oven and check).
To know if it is fully cooked inside, take a butter knife and pierce in the centre of the cake. If it comes out dry, it is ready to stay out of the oven (you can also check if the cake has separated from the pan on the sides, or instead of using a knife, use a wooden spatula to pierce the centre of the cake). Leave out to cool for five minutes before decorating and only decorate if necessary. It is usually beautiful enough just the way it is.
Merry Christmas everyone.
Recipe by All Nigerian Recipes