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Teisen Nadolig Wen (White Christmas Cake)

Teisen Nadolig Wen (White Christmas Cake) is a classic Cymric (Welsh) for a traditional white fruit cake topped with glace fruit in a sugar and honey glaze that's typically served at Christmas. The full recipe is presented here and I hope you enjoy this classic Welsh version of: White Christmas Cake (Teisen Nadolig Wen).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

8–10

Rating:

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

Original Recipe

Cynhwysion:

I'r Gacen:
225g o fenyn
225g o siwgwr caster
175g o flawd plaen
125g o flawd codi
1 llwy de o sinamwm
4 ŵy
225g o syltanas
125g o fricyll parod i'w bwyta, wedi eu torri
125g o geirios coch, gwyrdd a melyn, wedi eu torri
125g o binafal galcé
croen 1 lemwn, wedi ei ratio
croen 1 oren, wedi ei ratio
125g o gnau wedi eu torri'n fân
50g o almwn wedi torri'n fân
3 llwy fwrdd o frandi

I Addurno:
2 llwy fwrdd o fêl clir
ffrwythau glacé a chnau wedi eu torri
1 llwy fwrdd or siwgwr wedi ei doddi mewn dwr poeth

Dull:

Hufenwch y menyn a'r siwgwr caster ynghyd mewn powlen. Ychwanegwch yr ŵyau, un ar y tro, gan gymysgu'n drwyadl ar ol pop ychwanegiad. Nawr ychwanegwch y blawd a'r sinamwn cyn cymysgu y ffrwythau, y sudd sitrws a'r croen sitrws i fewn gyda'r cnau a'r brandi. Cymysgwch yn drwyadl yna trowch y gymysgedd i dun 20cm o ddiamedr wedi ei leinio gyda phapur gwrth-saim. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 170°C a choginiwch am 60 munud. Godtyngwch y tymheredd i 150°C a choginiwch am 90 munud yn fwy, nes fod pen y gacen yn euraidd a'i bod wedi coginio drywodd. Gadewch i'r gacen oeri yn y tun am 10 munud yna trowch allan ar resel gwifren i oeri'n gyfan gwbwl. Pan mae'r gacen yn oer, cyfunwch y mel a'r siwgwr mewn sosban fychan a chynheswch nes fod y gymysgfa yn hylifo. Brwsiwch hwn am ben y gacen a gwasgarwch ffrwythau glacé a chnau am ben y cyfan.

English Translation

Ingredients:

For the Cake:
225g butter
225g caster sugar
175g plain flour
125g self-raising flour
1 tsp ground cinnamon
4 eggs
225g sultanas
125g ready to eat apricots, chopped
125g red, yellow and green glacé cherries, chopped
125g glacé pineapple, chopped
grated zest of 1 lemon
grated zest of 1 orange
125g finely-chopped nuts
50g ground almonds
3 tbsp brandy

For the Topping:
2 tbsp clear honey
glacé fruit and nuts, finely chopped
1 tbsp sugar, dissolved in hot water

Method:

Cream together the caster sugar and the butter in a bowl. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the flour and the cinnamon before mixing in the fruit, citrus juices, citrus zests and the nuts and brandy.

Mix thoroughly then turn the cake batter into a 20cm diameter tin that's been lined with greaseproof (waxed) paper. Transfer to an oven pre-heated to 170°C and bake for 60 minutes. Reduce the oven temperature to 150°C and bake for a further 90 minutes, or until the cake is golden brown on top and cooked through.

Allow the cake to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. When the cake is cold, combine the honey and sugar in a small pan and heat until the mixture is liquid and well combined. Brush this mixture over the top of the cake then scatter the glacé fruit and the nuts over the top.

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