THE ULTIMATE CHRISTMAS CAKE

PREPARING THE TIN

It is important to prepare the cake tin carefully if you want to have a nicely shaped cake. Using the tin as a guide, cut out one double thickness circle/square of greaseproof paper for the base, and a double strip of greaseproof paper about 5 cm higher than the depth of the tin for the sides.

Turn down a margin about 2 cm along one edge of paper strip and make sloping cuts with scissors along the margin. Place the long double strip inside the tin, with snipped margin lying flat all around the bottom. Put the paper circles/squares on the base over this. Brush lightly with melted butter or margarine. Finally, cut a strip of double thickness brown paper and tie around the outside of the tin for extra protection during the long baking time. Be sure this is only 2 cm above the rim of the tin or the cake will rise in a dome.

The baking temperature for this cake should start at about 150 degrees Celsius. Allow about 2 hours at this temperature then reduce to 140 degrees Celsius for the remainder of the cooking time. As ovens vary so much, check and test after the suggested period. The cake is done if firm to the touch, and silent. An uncooked rich fruit cake makes a distinct humming sound. Do not overcook a fruit cake or it will be dry and bitter. Start testing with a skewer after 3 1/2 hours, putting it into the centre of the cake, preferably through on of the surface cracks. If it comes out clean the cake is cooked.

THE INGREDIENTS

375 grams raisins
375 grams sultanas
125 grams mixed peel
125 grams glace cherries
100 grams dates
100 grams prunes
1/2 cup sherry, rum or brandy
250 grams butter or margarine
1 1/4 cups brown sugar
grated rind of 1 lemon
1 tablespoon golden syrup
1 tablespoon marmalade
5 eggs
2 1/2 cups plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1/4 teaspoon salt
75 grams almonds (chopped)
extra almonds (optional)
extra brandy

Note : We aren't really taken with Prunes and Almonds, so if there is also something in the fruit that you aren't "taken" with as well, just substitute more of the other fruits to make up the balance.

MIXING THE CAKE

Chop raisins and sultanas. Put them into a bowl with the finely chopped peel. Cut the cherries, prunes and dates into a small dice and add to the fruit in the bowl. Sprinkle with brandy or rum and sherry. Leave overnight.

Next day, beat the butter until it is soft, add the sugar and lemon rind and beat until light and creamy. Add the golden syrup and marmalade. Beat well. Add the eggs one at a time, beating well after each addition. Add 1 tablespoon of flour with the last egg.

Sift together the flour, spices and salt and stir into the creamed mixture alternately with the fruit and chopped almonds. Spoon the mixture into a 20 cm square or round lined tin. Wet your hands and smooth the surface of the raw mixture before you put the cake in the oven to cook. This will ensure a flat, even top and prevent the fruit rising to the top while cooking.

If you aren't planning on icing the cake, arrange the extra almonds in a pattern on the top. Bake in a slow oven (150 degrees Celsius) for 2 hours, then reduce the heat to 140 degrees Celsius for a further 1 1/2 to 2 hours or until cooked. Remove the cake from the oven, sprinkle with 1 tablespoon of brandy and wrap in a clean tea towel while still in the tin. Next day, remove from the tin, wrap in plastic and store in a cake tin until ready to use or ice.

ENJOY

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