Bara Nadolig is loaded with Christmas dried fruits, (dates, figs, apricots and cherries) fresh orange juice and zest, some Christmas Spice Mix and, the crowning glory, studded with chunks of marzipan.
You need to start making this cake at least 1 hour before you want to bake it, to allow the fruit mixture to cool.
Collect together your equipment (see Recipe Notes below) and ingredients.
Using a fine grater, remove the zest from the orange.
Juice the orange and pour into a measuring jug. Add sufficient milk to reach 240ml.
Prepare the dried fruit as specified in the ingredients list.
Weigh the dried fruit, sugar and butter into a saucepan and add the milk and orange juice.
Slowly bring the fruit, butter, milk, orange juice and sugar to the boil and then boil steadily for 2 minutes. Leave to cool for at least an hour. The milk solids may separate out – this is normal, don't worry. It will come together when you bake the cake.
Meanwhile, chop the marzipan into small cubes - around 1cm cubed. Spread out on a chopping board or plate and pop in the freezer to harden.
5 minutes before you want o cook the cake, preheat oven to Fan Oven 150°C/170°C/325°F/Gas Mark 3.
Prepare the loaf tin by either lining it with greaseproof paper or by inserting a loaf tin liner
When the dried fruit mix has cooled, add the flour, baking powder, Christmas Spice Mix or mixed spice, orange zest, salt and beaten egg.
Fold until nearly mixed in.
Add the marzipan cubes and fold until completely mixed in. Be careful not to over-mix at this stage.
Transfer to a lined 2lb loaf tin and level the surface.
Cook in the centre of a preheated oven for 60 - 70 minutes. Mine normally takes 65 minutes.)
Leave in the tin for 5 minutes, then remove and leave to cool on a baking rack.
Serve sliced with a delicious cup of tea! (Or coffee if you must!)
Equipment:
Dried Fruits:
You can use any combination of dried fruits you choose. The total weight should come to 265g.