I have probably made a Christmas cake every year for the past 50 years. It started when my Mum showed me to make a cake as part of the Christmas tradition. Always start at the beginning of November by soaking the fruit in brandy overnight. I have varied the recipe very little over the years and every year I have the most amazing rich fruit cake to celebrate Christmas. In the early years the cake was decorated with marzipan and iced in a range of patterns. When I was teaching 'Home Economics' I used this recipe and the mixture was divided into - baked bean cans for the students to make individual cakes. How they loved to decorate the tops and tie up with red ribbons. Over the past few years I have left it without the icing and just serve it with a slice of cheese. Wensleydale cheese is white and crumbly with an amazing taste to go with the cake. The choice of cheese is yours.
This is how I make my Christmas Cake - feel free to adapt and make it your own Christmas tradition.
Ingredients
450g currants
175g sultanas
175g raisins
50g glace cherries - rinsed and finely chopped
50g mixed peel
6 tabsp. brandy
225g plain flour
pinch salt
1/2 tsp nutmeg
1/2 tsp mixed spice
225g butter
225g soft brown sugar
4 eggs
1 desserts sp. black treacle
grated rind of lemon and orange
Method
Night before place all the fruit into a large bowl, add the brandy, cover with cling film and leave to soak
1. Preheat the oven to Gas 1/275F/140C
2.Grease and line a 20cm round or 18cm square tin with greaseproof paper
3. Sieve the flour, salt and spices into a bowl
4. Whisk the eggs in a small bowl
5. In a large bowl cream together the butter and sugar making sure that it is light and fluffy
6. Add the eggs a drop at a time making sure it is well mixed at each stage
7. Add the flour and fold in using a metal spoon
8. Add the soaked fruit and black treacle and mix well.
9. Make a wish at the final stir.
10. Place the mixture into the prepared tin and level with the back of the spoon.
11. Make a slight dip with the back of the spoon in the middle so the cake has an even rise.
12. Cover the top with a piece of greaseproof with a small hole at the centre. This will ensure that the top does not get over-brown
13. Wrap wet newspaper around the outside of the tin and tie with string to prevent the cake cooking too quickly at the sides. I usually leave my paper on the tin for a few years an just make sure it is really wet before going into the oven. The smell of wet newspaper quickly wears off and you are left with the wonderful smell of Christmas.
14. Bake for 4 hours on a low shelf - DO NOT LOOK. Test with a needle - if it comes out clean the cake is ready.
15. Leave to get cold and then wrap in double greaseproof paper and store in an airtight tin.
16. At least every 2 weeks feed the cake with brandy by inserting holes with a needle and pouring over a couple of teaspoons.
The cake can be decorated with marzipan and icing the week before Christmas or just leave it as it is and serve with slices of cheese.
Get everything ready before starting to mix the cake.
