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Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

An easy Christmas Cake recipe from Jacican

Fruit cake is one of those things that can take you a long time to make, planning and starting months before you need to have it ready for the family Christmas. Or for those of you, like me, that sometimes run short of time, I've put together an easy and slightly quicker Christmas cake recipe that will only take you two days to make - one day to soak the fruit; one day to bake the cake.

Christmas Cake

Ingredients

1.5 kg dried fruit  

125 ml brandy

1 tablespoon marmalade

250 grams brown sugar

5 eggs

250 grams butter

250 grams self-raising flour 

 

The ingredients for an Easy Christmas Cake from Jacican 

Method

Soak fruit in brandy overnight. If you want to soak it for longer, by all means do - you can never have tooooo much brandy in dried fruit. I made up a dried fruit mix using what was in the cupboard - sultanas, raisins, mixed peel, currants and a few glace cherries.

Soaked fruit

Combine butter, sugar and flour with egg. Beat until well combined.

Cream the butter and sugar  Add the eggs  

Add the marmalade and mix well.

Add the marmalade  The mixture all mixed together

Add the soaked fruit and mix well.

Add the fruit and mix 

Transfer mixture to greased and papered baking tins. I used three x 23 cm-long baking tins for this mixture. Cook in a very slow oven (155°C) for about 2 hours, until firm to touch.

Three 23cm log tin Easy Christmas Cakes from Jacican

If you want, you can pour an extra half cup of brandy over the still warm cake to enhance the flavour... and maybe put a twinkle in the cake eater's eye.

PS. If you would like to sample this cake, it will be served with your tea and coffee as part of the Christmas in July Dinner, or find its way onto your cake stand as part of your High Tea at Jacican.

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