Cacen Nadolig Mam (Mam's Christmas Cake)

Cacen Nadolig Mam (Mam's Christmas Cake) is a traditional Welsh recipe for a classic rich fruit Christmas cake, based on my own mother's recipe, and which is the standard in my own household each Yuletide. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mam's Christmas Cake (Cacen Nadolig Mam).

prep time

40 minutes

cook time

300 minutes

Total Time:

340 minutes

Additional Time:

(+over-night maceration)

Serves:

10–12

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit fy mam ar gyfer cacen ffrwyth cyfoethog Nadolig. Yn wir, mae’n un o’r teisennau ffrwythau cyfoethog gorau i mi ei flasu erioed ac mae’n cael ei ddefnyddio fel sail ar gyfer Cacennau Nadolig, Teisennau Nos Ddeuddegfed a Chacennau Priodas. Ychydig iawn o'n ffrindiau neu deulu allai oroesi heb y rysáit cacen hon!

Cynhwysion:

420g sultanas
270g resin
270g cwrants
120g eirin sych wedi torri'n fan
120m brandi neu Fadeira
360g menyn
300g siwgwr brown tywyll
300g blawd plaen
120g blawd almwnd
pinsiad o halen
1 llwy de sbeis cymysg
5 wy wedi eu curo
croen 1 oren ac un lemwn wedi gratio
sudd lemwn

Dull:

Y noson cynt dylid cymysgu'r ffrwythau, crwyn y lemwn a'r oren, sudd yr oren a'r gwin. Drannoeth dylid curo'r menyn a'r siwgwr nes yn ysgafn. Dylid hidlo'r cynhwysion sych gyda'u gilydd a churo'r wyau yn dda. Yna dylid ychwanegu'r blawd a'r wyau i'r cymysgfa menyd ychydig ar y tro gan guro'n dda gyda phob ychwanegiad. Yna dylid ychwanegu'r ffrwythau yn araf gan guro'r cymasgfa'n dda gyda bob ychwanegiad. Dylid tywallt y cymyasgfa i duniau sydd wedi eu iro'n dda a'u leinio a phapur brown. Mae digon o gymysgfa i wneud dwy gacen 1kg yr un. Gellir pobi'r cacenau yng nghanol popty wedi ei gynhesu i 150°C (300°F/Gas Mark 2) am awr yna troi'r popty i lawr, rhoi papur brown am ben y gacen i andu llosgi a phobi'r gacen am 4 awr ar 140°C. Dylid gwneud y gacen o leiaf fis cyn mae'n amser ei fwyta.

English Translation

This is my mother's recipe for a rich fruit Christmas cake. Indeed, it's one of the best rich fruit cakes that I've ever tasted and it's used as the basis for Christmas Cakes, Twelfth Night Cakes and Wedding Cakes. Few of our friends or family could survive without this cake recipe!

Ingredients:

420g sultanas
270g raisins
270g currants
120g chopped prunes
120ml brandy or Madeira
360g butter
300g dark brown sugar
300g plain flour
120g ground almonds
pinch of salt
1 tsp mixed spice
5 eggs, well beaten
finely-grated zest of 1 lemon
finely-grated zest of 1 orange
juice of 1 lemon

Method:

The night before mix all the fruit, the wine and the lemon juice and allow to marinate. The following day cream together the butter and sugar until soft and very fluffy. Sieve all the dry ingredients together and beat the eggs well. Gradually add the flour mix and the eggs alternately into the butter and sugar mix. Beat well after each addition.

When done gradually add the fruit to the mix and beat well so that they are completely integrated.

When ready spoon the mixture into two 1kg loaf pans (or a large square or round tin) that have been well greased and lined with greaseproof paper. Place in the centre of an oven pre-heated to 150°C (300°F/Gas Mark 2) and cook for an hour. Cover the top with greaseproof paper, reduce the heat to 140°C and cook for a further four hours, or until the cake is done and a skewer inserted into the centre emerges clean.

Find more Christmas Recipes Here and more Birthday Recipes Here.