Christmas Cake

If it's the end of September then it is time to make a Christmas Cake and store to mature, soaked in brandy. Getting better and better every week!! I made this last week [3rd week Sept].

I have used this recipe now for over 30 years and it was my cousin's wedding cake. Not in Cornwall, unfortunately!!! At the reception I was sitting next to her grandmother and when the cake was handed around I commented to her how delicious it was, only to find she had made it. The recipe was given to me in a few days and I have used it ever since, as has my daughter and several friends.

The above monster is a 12" round [double the quantity] but it can adapt to whatever size or shape you need. You just need to adjust the timings.

Preparation

Grease and line the tin. Brown paper on the outside as shown. Double thickness inside, of baking parchment. For greasing use butter or groundnut oil.

Weigh all the fruits and splash with brandy, then stir well.

Weigh all the dry ingredients.

I do all this the evening before, then I am ready to go first thing in the morning.

Basic recipe for a 9" square or 10" round, but can be smaller tins if you like your cake a little deeper.

Use good quality ingredients

1 lb currants

10 oz sultanas

10 oz raisins

6 oz cherries

2 or 3 oz chopped mixed peel

10 oz butter

12 oz soft dark brown sugar

2 large dessertspoons black treacle

6 large beaten eggs

12 oz plain flour

1 teaspoon nutmeg

1 teaspoon cinnamon

2 heaped dessert spoons of good instant coffee

1 heaped teaspoon each of orange and lemon zest

2 dessertspoons of the juice

2 dessertspoons brandy

Method

Cream the softened butter, sugar and treacle until light and fluffy. I use a hand mixer in a large bowl.

Gradually add the eggs, a teaspoon of flour with each addition. Add the dry ingredients, then the zests, fruit and liquids.

Pile into your prepared tin and carefully level off with the back of a dessert spoon, making a barely discernible well in the centre. making the surface concave. Put in a preheated fan oven, 130 deg C for about an hour. Turn down to 120 and cook for a further 3 to 4 hours, depending on size and thickness.
My 12" cake took, in total, over 6 hours. Making a large cake, I turned down the oven to 110 for the last hour. About half way through the baking, cover with a lid of thick brown paper.

Keep in the tin for a short while then cool on a rack until cold. Turn upside down and pour brandy over the bottom. Allow to dry for an hour, then wrap in baking parchment and then foil and put in the back of a cupboard, storing upside down to use the bottom as the top. You then have a nice flat surface to work on later. After about a month repeat the brandy pouring and rewrap.
I will post again about a week or ten days before Xmas to show you a very easy way to decorate. Finished in less than half an hour, but Marzipan a week before that. No need to make that, I find the bought stuff just as good as homemade.