Cacen Furum Nadolig (Yeasty Christmas Cake)

Cacen Furum Nadolig (Yeasty Christmas Cake) is a traditional Welsh (Cymric) recipe for a classic Christmas fruit cake leavened with yeast. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Yeasty Christmas Cake.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Additional Time:

(+30 minutes proving)

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

450g o flawd plaen
340g o fenyn
450g o gwrants
225g o syltanas
115g o crwyn cymysg sitron wedi torri'n fân
60g o almonau wedi malu
340g o siwgwr
ychydig o bowdwr codi
142ml o lefrith
30g o furum
2 ŵy

Dull:

Torrwch y menyn yn fân a rhwbiwch i fewn i'r blawd nes fod y gymysgfa fel briwsion mân. Ychwanegwch gweddill y cynhwysion sych i'r gymysgfa gan eu troi i fewn yn dda. Cynheswch y llefrith i dymheredd y corff ac ychwanegwch 2 lwy fwrdd i'r burum gan osod y gymysgfa o'r neilltu am ychydig funudau. Nawr ychwanegwch gweddill y llefrith i'r gymysgfa burum cyn curo'r wyau i fewn. Ychwanegwch y gymysgfa yma i'r cynhwysion sychion a curwch i fewn i wneud toes. Gorchuddiwch y does a gadewch o'r neilltu am hanner awr i gody ychydig. Nawr trosglwyddwch i dun cacen wedi ei orchuddio pa phapur gwrthsaim. Gorchuddiwch a gadewch iddo godi am awr cyn ei osod mewn popty wedi ei gyn-gynhesu i 160°C. Pobwch am tua 3 awr a hanner, nes fod y pen y gacen yn euraidd a bod sgiwer wedi ei osod i ganol y gacen yn dod allan yn lân. Gadewch i'r gacen oeri yn y tun am ychydig funud yna trosglwyddwch i resel gwifren i oeri'n gyfan gwbwl.

English Translation

Ingredients:

450g plain flour
340g butter
450g currants
225g sultanas
115g mixed peel, chopped
60g ground almonds
340g sugar
a little baking powder
142ml milk
30g yeast
2 eggs

Method:

Finely cube the butter and rub into the flour in a bowl until the mixture resembles fine breadcrumbs. Add the remaining dry ingredients and mix thoroughly. Warm the milk to blood heat and add 2 tbsp to the yeast before setting the mixture aside for a few minutes. Now add the remaining milk to the yeast and beat in the eggs.

Add this milk and egg mixture to the dry ingredients and beat in to form a dough. Cover this dough and set aside in a warm spot for half an hour to prove. Now transfer the dough to a cake tin lined with greaseproof paper. Cover and set aside to raise for an hour before transferring to an oven pre-heated to 160°C. Bake for about 3 hours, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.

Allow the cake to cool in the tin for a few minutes then transfer to a wire rack to cool completely.