Xmas things {1} cake

really, this should've been started at the beginning of this month, and really, this cake should've been made in October, or thereabouts, cos ideally it should be sitting in a cupboard, wrapped up and fed brandy {lucky bugger...} every two weeks, maturing quietly, but made a few days before the actual 25th of December, it should still taste amazing. cos fruitcakes are brilliant in winter with a mug of tea or coffee, so get started asap!!! 

i've used this recipe for many years, having ripped it out of a BBC Good Food magazine in about 1998, and it ALWAYS makes a beautiful, delicious cake... {my mouth is watering as I read it through...} it is not vegan, or glutenfree, or sugarfree, but the internet is filled with alternatives, if that's what you're looking for.

Christmas cake

{BBC Good Food} 

350g currants

225g raisins
225g sultanas {optional}

75g candied peel
100g glacé cherries
1 lemon
50g almonds
6 tsp brandy {optional}

350g flour
1 tsp biscuit spices
1 tsp cinnamon
1 tsp nutmeg
250g butter
250g dark muscovado sugar
4 eggs, beaten


* grease a 20cm diameter tin and fold two layers of baking paper in it.

* preheat the oven to 150 ℃

* mix the raisins, currants and sultanas, then add the candied peel and cherries. Grate the lemon zest very finely {without the white pieces}. Squeeze the juice.

* pour boiling water over the almonds, let it stand for 5 minutes, then remove the skins {unless you already have white almonds}. Chop them very finely and stir into the fruits, along with the lemon juice, the grated zest and two tsp brandy.

* sift the flour and spices together in another bowl. Beat the butter and eggs together until fluffy. Always add a bit of flour at a time so that it does not curdle.

* add the fruit mix, then the rest of the flour. Spoon everything into the baking tin and smooth it out with a spoon.

* bake this now for 3½ to 4 hours, until completely cooked and firm {check with a knitting needle - it should come out dry}. If the top gets too dark before the cake is done, put some foil over it.

* let cool in the pan, then take it out and remove the paper. Prick holes in it with a thin skewer and carefully pour over the brandy with a spoon. Put the cake in a double layer of parchment paper and then a layer of aluminum foil. It can be stored for up to 12 months in a cold, dry place.

* decorate the cake according to your preference