Christening cake is a fruit- and nut-studded loaf that is traditionally served for breakfast the morning of a child's christening. The flavour and texture are comparable to those of a heavy pound cake or fruit cake. This hearty cake is most often served in Australia and New Zealand, but can also be found on tables in Great Britain. It is sometimes frosted with almond or plain icing. It also can be served as is with coffee, for a morning treat that isn't too sweet.
- Skill level:
- Moderately Easy
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Things you need
- 2 1/2 cps. sifted all-purpose flour, divided
- 1 tsp baking powder
- 1/4 tsp salt
- Small mixing bowl
- 1 cp. shortening
- 1 cp. sugar
- Large mixing bowl
- Electric mixer
- 5 eggs
- 1 tbsp fresh-squeezed lemon juice
- 1 cp. slivered almonds
- 1 cp. chopped raisins
- 1/2 cp. diced candied orange peel
- 2 tsps. fresh grated lemon zest
- 1 1/2 cps. chopped candied cherries
- Large zip-top bag
- Loaf pan
Mix 2 cups of flour with the baking powder and salt in a small bowl. Set aside.
Cream the shortening and sugar together in the large mixing bowl with the electric mixer. Add the eggs one at a time, mixing after each addition. Fold in the flour and lemon juice.
Measure the rest of the ingredients into a zip-top bag and pour in the remaining 1/2 cup of flour. Seal the bag and shake it until the fruit and nuts are completely coated in flour. The flour will keep the items from sinking as the cake bakes.
Add the flour-coated fruit and nuts to the batter and gently fold them in. Grease and flour a loaf pan and pour the batter into the pan.
Bake the christening cake at 149 degrees Celsius for 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool the cake in the pan for 15 minutes, then turn it out onto a cake rack and allow it to cool completely.
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