Merry Christmas!
Merry Christmas, my dear friends!
As a present for you, I going to cook a cake in this video.
Patagonian Black Welsh Cake Recipe
Ingredients
1 cup walnuts, almonds, or hazelnuts, or a mix of all three
1/2 cup raisins
1/2 cup golden raisins
1/2 cup chopped candied fruit peel (optional)
1/4 cup chopped maraschino cherries (optional)
1 cup rum
1 cup butter, softened
1 1/4 cup dark brown sugar
5 eggs, separated
2 tablespoons molasses
3 tablespoons honey
1 tablespoon cinnamon
1 tablespoon pie spice
2 teaspoons baking powder
2 1/2 cups flour
1 1/2 cups powdered sugar
3 to 4 tablespoons fresh orange juice
• Roughly chop the nuts. Soak the nuts, raisins, and candied fruit in the rum overnight. Drain the nuts and fruit and reserve the rum.
• Preheat the oven to 350 degrees Fahrenheit.
• Cream the butter with the brown sugar.
•Gradually beat in the five egg yolks, molasses, and honey.
• Sift the flour with the cinnamon, pie spice, and baking powder and add to the batter, alternating with the reserved rum. Stir in nuts, raisins, and fruit.
• In a separate, clean bowl, beat the egg whites until stiff peaks form. Fold egg whites gently into the batter.
• Pour the batter into a 9 x 5-inch bread pan, or into a 10-inch diameter by 2-inch cake pan.
•Bake for 45 minutes, then check the cake. A toothpick inserted in the center should come out clean. If the cake is not done, return to the oven and check every 10 minutes until the toothpick comes out clean.