This sweet and savoury cake would make a fine addition to anyone’s table on Christmas day and will be an absolute showstopper with its fragrance and flavour of cinnamon.
One of our customers, Seth shared his Christmas cake recipe with a Welsh twist, using our Dragon’s Breath Spiced Welsh Rum, which has made a stunning Christmas cake you can enjoy with your friends and family this festive season.
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Dragon’s Breath Christmas Cake Ingredients is a mix of fruits, citrus zest, and the usual cake ingredients, but the star of the show is our curiosity spiced Welsh rum, which is used in the making of your cake and while you wait to ice your Welsh Christmas cake.
Here are the ingredients needed to make this lovely treat for yourself and others for the Christmas meal.
Ingredients:
- 1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes, or figs)
- Zest and juice 1 orange
- Zest and juice 1 lemon
- 150ml Dragon’s Breath Spiced Welsh Rum
- 250g pack butter, softened
- 200g light soft brown sugar
- 175 plain flour
- 100g ground almond
- Half a teaspoon of baking powder
- 2 teaspoons of mixed spice
- 1 teaspoon of ground cinnamon
- Quarter teaspoon ground cloves
- 100g flaked almonds
- 4 large eggs
- 1 teaspoon vanilla extract
Once you have your ingredients ready, you can get to work putting them together for a great dish to serve yourself or your friends, just be sure to keep friends and family away from the spiced rum, the last thing you want is to make a spiced rum cake only to find out there’s none because someone pinched it.
Below is the instruction on how to make your Dragon’s Breath Welsh Christmas Cake. Please be sure to share your pictures with us on social media and tag us or use the #spiritofwalesdistillery
Method:
Step One:
Place your mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 250g softened butter and 200g light, soft brown sugar and, of course, 150ml Dragon’s Breath Spiced Welsh Rum, in a large pot and set over medium heat.
Step Two:
Bring to a slow boil, then lower the heat and simmer for 5 minutes. Tip the fruit mixture into a large bowl and leave to cool for 30 minutes.
Step Three:
Heat your oven to 150c/130c fan/gas 2 and then line a deep 20cm cake tin with a double layer of baking parchment.
Step Four:
Add your plain flour, ground almonds, baking powder, mixed spice, ground cinnamon, a quarter teaspoon of ground cloves, flaked almonds, eggs, and vanilla to the fruit mixture, and stir well, making sure there are no pockets of flour.
Step Five:
Place the mixture into your prepared tin, and level the top with a spatula before baking in the center of your oven for 2 hours.
Step Six:
When ready, remove the cake from the oven, poke holes in it with a skewer, and spoon over 2 teaspoons of Dragon’s Breath Spiced Welsh Rum. Leave the cake to cool completely in the tin.
Step Seven:
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 dashes of Dragon’s Breath every week until you ice it. Don’t feed the cake for the last week to give the surface a chance to dry before icing.
Step Eight:
Once you are ready, ice the cake with an icing of your choice, or simply enjoy a slice with your favourite cup of tea or while listening to some Christmas music.
Speaking of music, we host a live tasting evening from our distillery every 2nd Friday of the month, join us for our next event on the 14th of January 2022 and save £5 using the coupon code MUSICBINGO. Click here to book your virtual tasting tickets and tasting kit.
Now your Christmas cake is all finished and ready for a friend and family gathering, or you can keep it all to yourself, you’re the one who made it, so your call, with a cake this good no one can blame you for keeping it to yourself, enjoy! If you are looking for a festive Welsh cocktail, keep an eye on our cocktails page.
