Christmas Cake

Sometime around now, or before end of October, it's time to make Christmas cake.  Any later and there won't be time for it to be properly alcohol-soaked & matured.  This is the only concession I make to things of a Crimbo nature, especially this early in the year.  It's a fair bit of faff, but thoroughly worth it.

Recipe for: CHRISTMAS CAKE

 Ingredients:

• 1 lb currants
• 8 oz raisins
• 1 lb sultanas
• 6 oz mixed peel
• 4 oz glace cherries
• 4 oz shelled almonds (optional)
• 10 oz butter, warm or softened
• 10 oz caster sugar
• 6-8 eggs
• 12 oz self-raising flour (or plain + 1 tsp baking powder)
• Pinch salt
• 2 tsps mixed spice
• Grated rind of one lemon
• Juice of one lemon
• Splash of milk or buttermilk

 Method:

1. get two big bowls out.  In the first assemble all the dried fruits, nuts & peel.  Put aside.
2. in the second bowl, put the butter & caster sugar.  Cream them together until light & fluffy.  Be prepared for your arms to hurt a lot while doing this.  While you’re having frequent rests, line & butter a large cake tin with grease-proof paper & set it on a baking tray.
3. when the creamed mixture is ready, add the eggs one at a time.  It’s easiest to do this by lightly beating each egg in a small bowl first, then adding it.  Make sure each egg is properly incorporated before adding the next.
4. when all the eggs have been added, gradually sift in the flour, salt & mixed spice
5. when that’s done add in the lemon & the milk
6. when that’s done, gradually mix in the pile of dried fruit & nuts from the first bowl
7. the mixture should now be a solid mass of ingredients held together by the sponge mix.  It should be of a stiff dropping consistency
8. pile the mixture into the prepared lined cake tin & pat down gently to avoid any major air bubbles.  Smooth the top with a spatula.
9. bake in a low to medium oven (160C/ 150C fan) for about 3 hours.  It’s hard to be precise, depending on heaviness of mixture.  Test from 2 hours onward with a skewer – if it comes out clean, it’s cooked.  The cake should be browned on the top and the sides just starting to come away from the sides of the tin.  If in doubt, give it another 20 minutes, then test again.
10. remove to a wire rack to cool completely, then store & begin feeding.

 What else you need to know:

1.  the cake should be made in August/ Sept if possible because it needs time to mature & to be fed before Christmas.  Store in an air-tight container;
2. feed the cake weekly.  You can use rum, brandy or sherry or any combination you like.  Prick the cake all over the top with a fork or a skewer.  Use a tea-spoon to gently pour your alcohol of choice into the holes, then re-seal in the cake container;
3. this cake is wonderful on its own, but is improved when accompanied by a wedge of a white crumbly cheese such as Wensleydale, Lancashire or Cheshire.