18 December 2016
Inn Places: Seasons Greetings
It has been a busy year at Inn Places and we hope you have enjoyed our weekly newsletter showcasing our fabulous collection of inns and our competitions to win exciting overnight stays or Inn Places Gift Vouchers to spend at an inn of your choice.
If Christmas has crept up on you this year and you’ve forgotten to bake the cake, then take a look at this brilliant Christmas cake recipe from Darren Parkinson, Head Chef at the Shibden Mill Inn – there’s still time to make a real ‘showstopper’ for the family.
It’s also the last chance the enter our draw for £100 of Gift Vouchers (see below) and lookout for our next newsletter on New Year’s Day with the chance to win a fantastic overnight stay and dinner at one of the stunning new inns being added to Inn Places for the New Year.
75g mixed peel, 150g chopped chestnuts
220g raisins, 100g sultanas, 50g soft dark sugar,
75ml aged port, 75ml brandy
150g salted butter, 100g dark brown sugar
3 whole eggs, 5 tbsp dark rum
1tbsp powered cinnamon, 1tbsp mixed spice
2tbsp baking powder, 160g plain our
Firstly marinate the raisins & sultanas in the brandy, port & soft dark sugar for 24 hours.
I like doing this recipe the old fashion way with a wooden spoon & large bowl. In the bowl cream the butter and dark sugar for a good 10/15 minutes.
Then add the raisins & sultanas along with the mixed peel & chopped chestnuts, give the mixture a good stir then very slowly add one egg at a time making sure you mix each egg in properly. When all incorporated add the remaining spices, flour & baking powder.
Line a terrine mould with grease proof paper & butter, spoon the mixture into the terrine and bake in a preheated oven at 140ºc for 2 hours.
When cooked remove from the oven and leave to cool for 2/3 hours before trying to remove the cake from the mould. When removing from the mould tip the cake out on to cling film so you can roll it into a log – at this point, if you wanted you could soak the cake in more alcohol i.e more brandy or whiskey. I like to serve it with Italian panettone bread & aged French brie.
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