While Christmas cake is seen as a staunchly English tradition, you may be surprised to learn that you can find a variation of this fruit-laden treat in Japan and the Philippines.
So, why not try a Vietnamese-inspired Christmas cake? Complementing the mix with fruity flavours from Son Tinh Mo Vang rather than overpowering it with whiskey, and combining a mix of traditional English currants and the sweet, powerful flavours of mut man (dried plum), mut gung (sugared ginger) and mut vo buoi (pomelo peel).
This recipe opts not to line the cake with the heavy marzipan icing, but lighten it up with a coat of coconut – and a twee little gingerbread house, but that’s not as important.
Ingredients
For the cake:
250g mixed raisins and currants
200g dried cranberries
200g dried plum (mut man)
80g pomelo peel (mut vo buoi)
80g sugared ginger (mut gung)
125ml ruou Son Tinh Mo Vang
250g butter, softened
220g brown sugar
42g molasses (bear in mind, the Vietnamese kind a far stronger than the westerm)
4 eggs
1tsp ground nutmeg
2tsp ground cinnamon
1tsp ground ginger
68g plain flour
90g self raising flour
50g ground almonds
Zest of 2 limes
To decorate:
Royal icing
Handmade gingerbread
Generous selection of various sweets
Pretzels
Step 1: Chop the dried plum, pomelo peel and sugared ginger. Then, combine the dried fruit and peel in a mixing bowl along with Son Tinh Mo Vang.
Step 2: Cover with cling film and soak overnight. Stir well before use.
Step 3: Preheat the oven to 140C (fan)
Step 4: Grease and line a 20cm cake tin, preferably with a removable base.
Step 5: With an electric mixer, beat the butter with the sugar and black treacle until pale and fluffy. Gradually add the egg, thoroughly beating each before adding the next.
Step 6: In a separate bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add dry ingredients to the butter mixture, and fold in gently until thoroughly combined.
Step 7: Add the soaked fruit and lime zest. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 30 minutes or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 10-15 minutes. It should come out clean.
Step 8: When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack.
Decorate the cake with royal icing, coconut and gingerbread and enjoy post-Christmas dinner carnage, or wrapped in clingfilm and keep in a tin. It can then keep for up to two months, to be rolled out whenever the occasion calls.
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