22 November 2010

FAVOURITE CHRISTMAS FRUIT CAKE

This recipe makes 1 large 24cm square cake. My mother shared this recipe for a rich, moist fruit cake that is perfect for Christmas. She has handed it on to me from her mother and I’d like to think it continues to be cooked in the future generations of our family. It will keep for several months in an air-tight container, as long as there is not too much humidity

• 1.5kg minced fruit, including sultanas, raisins and currants
• 500g butter
• 385g brown sugar
• 8 eggs
• 1 tablespoon golden syrup
• 4 tablespoons blackcurrant jam
• 500g standard flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1 packet (150g) glacé cherries
• 18 blanched almonds
• ¼ cup dark rum or brandy

Place the 1.5 kg of fruit in a large saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Drain well, cool and let stand overnight. Beat the butter and sugar well until light and creamy, then add eggs one at a time, beating well between each addition so it is well incorporated. Add golden syrup and blackcurrant jam and beat that in well too. Sift the dry ingredients 4 times. Add the dry ingredients and fruit in small alternate batches to the creamed butter, sugar and egg mixture, and finally, fold in the cherries. Line a 24cm cake tin with several layers of greaseproof or brown paper and tip in the mixture. Press almonds on to the surface and bake at 160˚C for 4 hours. When cooked, pour ¼ cup of dark rum or brandy over the surface while the cake is still warm. Cool and place in an airtight tin to mature for 2-4 weeks. Serve in small pieces with tea, coffee or sherry. Recipe by Lauraine Jacobs