Christmas Fruit Cake - with lazy modifications!

Christmas Fruit Cake

1 kg (2lb) mixed dried fruit

1 ½ cups (260g/9 oz) chopped dried  dates

!1 cup (185g/6oz) chopped dried apricots

½ cup mixed peel

½ cup chopped glace cherries ( dried cherries or dried cranberries can also be used)

½ cup (60g/2oz) chopped glace fruits

¾ cup (185ml/6 fl oz) brandy

1 cup (185g/6oz) soft brown sugar

250g (8oz) butter

5 eggs

1 ½ cups (185g/6oz) plain flour

1/3 cup (40g/1 ¼ oz) self raising flour

1 teaspoon ground cinnamon

1 teaspoon mixed spice

Method

1.       In a bowl mix the mixed fruits, dates, apricots, mixed peel, glace fruits and brandy. Cover with plastic wrap or a clean towel and leave at room temperature for at least 4 hours.

the dried fruit mix has been soaking in alcohol for hours

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2.       Preheat oven to slow 150C (300F/Gas2).

3.       Grease a 23cm (9inch) round cake tin and line both the base and sides with a double thickness of baking paper.

4.       Beat the sugar and butter in a small bowl until just combined (overbeating will result in a crumbly cake)

5.       Add the eggs gradually, beating after each addition. Transfer to a large bowl.

6.       Stir in the fruits and brandy. Fold in the sifted flours and spices. Stir gently but don’t overbeat.

7.       Spoon into a tin and smooth the surface. Bake for 3 hours approximately, or until firm to touch and golden brown. Use a skewer to test also.

8.       Cool completely in the tin.

9.       Turn out and wrap tightly in plastic wrap.

10.   Store for up to 3 months in an airtight container in the fridge.

Flamingo Dancer’s lazy modifications:

1.       I leave the fruit and brandy mix in a large bowl and so add the sugar, butter and egg to that bowl as is it lighter to life than the fruit mix.

2.       Each year sees a different ratio of fruits and what types of fruits. This year I have added blueberries. Just match the quantities in the original recipe but the fruits may change.

3.       When I place the cake in the over (and I usually make it in a square cake tin not a round one as easier to slice into portions) I place the cake in a large roasting pan into which I place water to half the depth of the cake tin. This helps stop the cake burning on the bottom and helps keep it moist.

4.       Often I leave the cake in its tin overnight before turning out as it comes firm. I also a sheet of paper running under the cake and high on two sides as I grip the high sides to life the cake out of the tin. It doesn’t crack or break if lifted in this manner.

5.       I make an apricot and brandy glaze with which to brush the entire cake. I make a large batch – 1/3 cup brandy to 1 cup of apricot jam which I heat in the microwave just long enough to make it liquid. I brush the cake, top and sides, then decorate the top of the cake, with a mix or nuts such as almonds and dried or glace fruit, and brush the top again.

6.       I do not wrap in plastic. I just place my cake in an airtight container in the fridge. I do keep  a large sheet of baking paper under the cake, with plenty of paper on either side of the cake to assist in lifting it out of the cake container.

7.       I keep the remaining apricot jam and brandy mix in a container in the fridge as well, and every 3 or 4 weeks I take my cake out, pierce it in several places with a bamboo skewer and brush more of the mix over the cake.

8.       Let sit on the serving plate on Christmas day so that it returns to room temperature as this brings out the full flavor.

I find it best not to drink during the making of this cake, but once safely in the fridge the brandy bottle is all yours! Enjoy.