Recipe #149: Classic English Christmas Cake

It’s rich, dark and moist.

4 cups currents
3 cups sultanas
3 cups raisins
¾ cup of finely chopped Marichino cherries
¾ cup mixed candied peel, finely chopped
1 cup of brandy
2 cups of all purpose flour
½  teaspoon of salt
½  teaspoon freshly grated nutmeg
¼  teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¾ pound of unsalted butter
1 cup brown sugar, pressed down
6 large eggs
3  ounces of almonds, chopped
1  tablespoon of black strap molasses
The grated zest of 2 lemons and the grated the zest of 2 oranges
6 ounces of whole blanched almonds—only if you do not intend to ice the cake

You need to begin this cake the night before you intend to bake it. All you need to do is weigh out the dried fruit and the mixed peel, pour in the brandy and mix thoroughly. Leave it overnight, covered with a damp tea towel.

The next date measure out all the rest of the ingredients, ticking them off your list to make certain you don’t miss anything.

The molasses will flow easier if it is at room temperature or slightly heated.

Begin by mixing the flour and spices into large mixing bowl, holding the sifter up high to give the flour a good airing.

In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat the eggs  in a separate bowl, then add to the sugar/butter mixture one tablespoon. at a time. Using a rubber spatula work the mixture around the sides of the bowl, or using a hand blender on low for two to three minutes.

Fold in the flour and the spices, using gentle folding movements. Avoid beating the mixture, so as to keep it light. Fold in the fruit, candied peel and brandy mixture, nuts, treacle and zest.

Bake in a preheated oven at 275 degrees Fahrenheit, in an eight inch round cake tin or seven inch square cake tin. Grease and line with grease proof non-stick parchment paper. Tie a band of grease proof paper around the outside of the tin for extra protection.

Lining cake tins. For a round tin cut the paper slightly longer than the circumference of the tin. Fold the bottom edge back one inch. Cut the lip at a slight angle every inch along its entire length. Place of paper inside the cake tin, with the cut lip at the bottom turned into the base of the tin. Cut a circle of paper to cover the bottom of the tin. For a square tin make four cuts for the four corners.

Using a large kitchen spoon transfer the cake mixture into the prepared tin. Smooth out the top.

Finally cover the tin with two layers of grease proof paper with a tooney sized hole in the middle.  This gives extra protection for the long slow cooking.

Bake the cake on the lowest shelf in the oven, and don’t look at for nearly four hours has passed. It may take up to five hours to bake.

Cool the cake in the tin for half an hour, then transfer it to a wire rack. When it is cold, wrap it in double layer of grease proof paper secured with an elastic band. You can either wrap it again or store it in an airtight container.

Feeding the cake: Make holes in the top and bottom of the cake with a darning needle. Infuse the cake with a number of tablespoons of brandy which soak in through the holes. Be careful that you do not saturate the cake.