20 Dec

Jonathan’s tequila Christmas cake pops

It just wouldn’t be Christmas without Jonathan’s special tequila Christmas cake pops. He makes them every year, using a traditional family cake recipe passed down to him from one generation to the next. We’re delighted to announce that he’s finally agreed to share his secrets with us, so we can all have a go at making these delectable festive treats ourselves.

Traditionally a Christmas cake should be made in advance, sometimes as early as November, and kept upside down in an airtight container. To make it rich and sumptuous, the cake is ‘fed’ a small amount of brandy, sherry or whisky which is seeped into the holes of the sponge every week in the lead up to Christmas. With Jonathan’s cake pops however, they can be made at any time during the holiday season – the key is finding a good quality bottle of tequila to use.

These are so popular that Jonathan is asked for the recipe every year, and we’re very excited to be able to publish it exclusively on our blog for our customers to make at home. Print this out and keep in your recipe files so you can make them every year!

Y O U  W I L L  N E E D

  • 225g plain flour
  • ½ tsp of salt to taste
  • ¼ level tsp freshly grated nutmeg
  • ½ level tsp mixed spice
  • 225g brown sugar
  • 4 large, free range eggs
  • 1 tbsp of black treacle
  • 225g softened unsalted butter
  • 50g almonds
  • 450g currants
  • 175g sultanas
  • 175g raisins
  • 50g green and red glace cherries
  • 50g lime and orange candied peel
  • Zest of x 1 lime and x 1 orange
  • Marzipan
  • Decorative Father Christmas cake topper and silver ball sprinkles
  • 1 bottle tequila

You will also need a 20 cm loose-based cake tin, greased and lined.

M E T H O D

  1. Pre-heat your oven to 140 °C.
  2. Sample the tequila to check the quality – you want to use one that’s been aged for three years or more, and you’ll be able to tell by the taste.
  3. Put all the dried fruits into a bowl and soak them in some of the tequila, cover with a cloth and leave them until plump.
  4. Take a large mixing bowl and check the tequila again to make sure it is of the highest quality. Repeat.
  5. Using an electric mixer, beat the softened butter in a large, fluffy bowl. Add the sugar and then beat again.
  6. As the sugar begins to mix with the butter, it is best to make sure that the tequila is still OK.
  7. Break 4 eggs and add to the bowl, and throw in the drained, dried fruit that has been soaking in the tequila. Now don’t let that remaining tequila from the fruit go to waste – this leftover liquid will make a great festive tipple – try it now, you’ll like it.
  8. Turn off the mixer thingie and pick the fruit up off the floor.
  9. Mix on the turner again. If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.
  10. Sample the tequila again to test for tonsisticity. Now repeat.
  11. Using a sieve, sift 2 cups of salt. Leave the flour in the bag.
  12. Attempt to open the black treacle tin. Give up when you realise it’s stuck shut. This may have been a stressful part of the cooking process so treat yourself to some tequila.
  13. Add one table. Add a spoon of the sugar, and whatever else you come across in the cupboards.
  14. Greash the oven.
  15. Turn the cake tin 360° and try not to fall over.
  16. Don’t forget to beat off the tuner. Yell at the Father Christmas cake topper for looking at you in a funny way and drop your silver balls all over the kitchen.
  17. Finally, throw the mixing bowl out the window, finish off the tequila and attempt to wipe down the counters with some cling film.

We Wish You A Merry Christmas!

Westbury Garden Rooms and sister company Westbury Windows and Joinery will now be closed for the Christmas holidays, from the 22nd of December to the 1st of January 2019. We would like to wish all our customers a Merry Christmas and a very Happy New Year.