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I AM MAKING THE TRADITIONAL CHRISTMAS CAKE THIS YEAR TOO....ALL BE IT ON A MUCH SMALLER SCALE THAN I HAVE DONE IN EARLIER YEARS. SOME YEARS I HAVE SOAKED MY FRUIT IN THE FIRST WEEK OF DECEMBER AND MADE CAKES RIGHT THROUGH DECEMBER TO JANUARY.
I FIRST SOAKED JUST A SMALL QUANTITY...........BUT EVERY SUBSEQUENT TRIP TO THE SUPERMARKET SAW ME ADDING TO THE MIXTURE TILL I NOW FIND THAT I HAVE QUITE A BIT.
CLEAN AND CHOP ALL THE DRY FRUITS AND SOAK IN LOTS AND LOTS OF BRANDY.
TO SHARE THE RECIPE WITH ALL OF YOU HERE GOES. ONE LITTLE SECRET ....AS THIS CAKE KEEPS VERY WELL FOR WEEKS ALWAYS MAKE 2/3 AT A TIME. STORING THE CAKE DEFINITELY IMPROVES ITS FLAVOUR.
700 GMS BUTTER
700 GMS DEMERARA SUGAR
12 LARGE EGGS ...BEATEN
800 GMS FLOUR
2 TSPS MIXED SPICE
2 TSPS CINNAMON
GRATED RIND OF 1 LEMON
200 GMS ALMONDS (ROAST FOR 1 MIN IN MICRO AND POUND ROUGHLY)
200 GMS CHOPPED MIXED PEEL
CURRANTS / SULTANAS / SEEDLESS RAISINS (MAY BE ADDED IN THE QUANTITY LIKED BY YOU....ABT 400 GMS OF EACH SHOULD BE MORE THAN ENOUGH)
200 GMS GLACE CHERRIES
Grease a square cake tin and line it with butterpaper. You would also have to tie brown paper on the outside of the tin.
Cream the butter and sugar until light and fluffy. Sift the flour and spices together and keep aside.
Add the beaten eggs to the batter a little at a time. To the quantity of fruit that you are going to add to the cake......lightly sprinkle some flour and alternatively add to the batter. Add about 2 tablespoons of brandy.
Pour the mixture into the prepared cake tin and level the surface keeping the centre a little hollow. This will ensure that your cake will not rise higher in the middle when it is done.
Place the cake tin on brown paper and bake in a low oven for 4 hours or till done.
Allow to cool and turn out. When cold prick the surface with a toothpick and pour some brandy on the surface. Store in an airtight container till required.