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Teisen Ddu Nadolig (Black Christmas Cake)

Teisen Ddu Nadolig (Black Christmas Cake) is a classic Cymric (Welsh) recipe for a traditional dark, yeasted, fruit cake moistened with ale that's traditionally served at Christmas. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Black Christmas Cake (Teisen Ddu Nadolig).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Additional Time:

(+90 minutes proving)

Serves:

8–10

Rating:

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

Original Recipe

Cynhwysion:

675g o flawd plaen 225g o fenyn 450g o siwgwr gwyn 115g o groen ffrwythau cymysg 225g o gwrants 225g o resin 225g o syltanas 120g o almonau, wdi torri 1/2 nytmeg, wed ei ratio 15g o gacen burum sbeis cymysg, at flas 500ml o gwrw golau sudd 1 oren sudd 1 lemwn croen 1 lemwn, wedi ei ratio

Dull:

Hidlwch y blawd i fowlen yna rhwbiwch y burum i few. Ciwbiwch y menyn cyn ei ychwanegu i'r blawd a'i rwbio i fewn gyda'ch bysedd cyn ychwanegu'r siwgwr, ffrwythau a'r sbeis. Ychwanegwch croen y lemwn a'r sudd sitrus. Cyfunwch yn dda yna curwch y cwrw i fewn (rydych yn ymgeisio am does gweddol drwchus, peidiwch a gaeael iddo ddod yn rhy feddal). Dewch a'r does at ei gilydd yna gorchuddiwch gyda cadach gwlyb cyn gosod o'r neilltu am tua 90 munud, neu nes fod y does bron wedi dwblu mewn maint. Pwniwch yr aer o'r does yna trosglwyddwch i dun cacen wedi ei iro a'i flawdio. Gwasdadwch ben y does yna gorchuddiwch ei ben cyn ei osod o'r neilltu am 30 munud. Trosglwyddwch i bobty wedi ei gyn-gynhesu i 170°C a phobwch am tua 150 munud, neu nes fod y gacen wedi pobi drywodd a bod ei phen wedi lliwio'n dda. Os yw'r gacen yn crasu'n rhy gyflym gorchuddiwch ei phen gyda papur brown a daliwch i boboi nes ei bod yn barod. Gadewch iddi oeri yn y tun an 10 munud yna trosglwyddwch i resel gwifren i oeri'n gyan gwbwl. Pan yn barod, addurnwch fel unrhyw gacen Nadolig arall cyn gweini.

English Translation

Ingredients:

675g plain flour
225g butter
450g caster sugar
115g mixed peel, chopped
225g currants
225g raisins
225g sultanas
120g blanched almonds, chopped
1/2 nutmeg, grated
15g yeast cake
mixed spice, to taste
500ml pale ale
juice of 1 orange
juice of 1 lemon
freshly-grated zest o 1 lemon

Method:

Sift the flour into a bowl then rub in the yeast. Cube the butter, add to the flour and rub in with your fingertips before adding the sugar, fruit and spices. Finally add the lemon zest and the fruit juices. Mix well then stir-in the pale ale (you are aiming for a fairly stiff batter, do not allow to become too soft). Bring the batter together then cover with a damp cloth and set aside for 90 minutes, or until almost doubled in volume.

Knock the dough back then transfer to a greased and floured cake tin. Level the top, cover and set aside to rise for 30 minutes. Transfer to an oven pre-heated to 170°C and bake for about 150 minutes, or until baked through and nicely browned on top. If the cake is cooking too quickly cover the top with brown paper and continue baking until done. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Decorate as you would any other Christmas cake before serving.