Now you may be thinking it is a bit early to be writing about Christmas, but if you plan to make a Christmas cake you should plan well in advance. Because if nothing else, it gives you more time to devote to the million and one other things you’ll probably end up doing. Your effort will be rewarded by the spicy aroma that fills the house! This is the recipe I've used for over thirty years.
Ingredients ;
Currants 450g (1 lb)
Sultanas 200g (7 oz)
Raisins 200g (7 oz)
Mixed peel 75g (3 oz)
Glace cherries 150g (5 oz)
Flaked almonds 75g (3 oz)
Plain white flour 350g (12 oz)
Butter 275g (10 oz)
Muscovado sugar 275g (10 oz)
Mixed spice 5ml (1 tsp)
Cinnamon 2.5ml (½ tsp)
Freshly grated 2.5ml (½ tsp)
nutmeg
Brandy 60ml (2 tbs)
Beaten eggs 5 large
Grated zest of half a lemon
Grated zest of one orange
Method
1. Grease and line a 20cm (8 inch) round tin with a double thickness of greaseproof paper. Tie a double layer of brown paper outside the tin and stand the tin on a double layer of brown paper on a baking tray.
2. Place the fruit, mixed peel and almonds in a large mixing bowl. Cover in cling film and leave for a few hours or overnight.
3. Sift the flour and spices into another bowl.
4. Put the butter, sugar and orange and lemon zest into a large mixing bowl and cream together until pale and fluffy. Add the beaten eggs gradually along with a little of the flour at each addition to prevent curdling.
5. Fold half the flour into the mixture, then half the fruit, then the brandy, then the remaining flour and finally the rest of the fruit. Mix well until the fruit is evenly distributed.
6. Spoon the mixture into the prepared tin and spread evenly. Give the tin a few sharp taps to level the mixture and remove any air pockets. Smooth the surface with the back of a metal spoon, making a slight depression in the centre.
7. Bake in the centre of a pre-heated oven 150ºC - 300ºF - Mark 2 for about 3½ hours. Test the cake to see if it is cooked after 3¼ hours. If cooked it will feel firm, and a fine skewer inserted into the centre should come out cleanly. If not cooked return to the oven, re-testing at 15 minute intervals. Remove cake from the oven and allow to cool in the
8. Remove cake from the tin but don't remove the lining paper as it helps to keep the cake moist. Prick the top all over and spoon over one tablespoon of brandy. Wrap in a double thickness of foil.
Store the cake right way up in a cool dry place for about a week. Unwrap and spoon over another tablespoon of brandy. Re-wrap and store the cake upside down - this helps to keep the top flat.
The traditional iced cake, complete with snow scene, is not to everyone's taste so why not try an alternative topping.
4 tablespoons apricot jam
8 green glace cherries
12 red glace cherries
blanched almonds
pecan nuts
Melt the apricot jam in a small saucepan. Press the jam through a sieve into a heatproof bowl. Brush half the apricot glaze over the surface of the cake. Arrange four red glace cherries in the centre of the cake, surrounding them with a stockade of blanched almonds. Add a circle of green and red glace cherries and a necklace of almonds. Finally press pecan nuts into the glaze to form a decorative rim. Using a clean brush, lightly coat the decoration with the rest of the glaze.
