After listening to Kate Nelson, also known as Floral Apron, on ABC radio I was inspired to bake my first Christmas cake. After all, we were going to be the host family for the Christmas 2009 Rellie Bash. I was somewhat apprehensive as baking was not part of my culinary repertoire. Needless to say true to her word this was a really good foolproof recipe and judging by the feedback from family it was an outstanding success. This may have been due to the half bottle of brandy lovingly brushed on to the cake for the weeks leading up to Christmas. Ingredients
3 cups (500g) sultanas
1 1/2 cups (250g) raisin chopped
2/3 cup (140g) red glace cherries, quartered
3/4 cup (125g) dried currants
3/4 cup (125g) mixed peel
2 tablespoons marmalade
1/2 cup (125ml) brandy
250g softened butter
grated orange rind of one orange
grated lemon rind of one lemon
1 cup (200g) firmly packed brown sugar
4 eggs
2 cups (300g) plain flour
2 teaspoons ground allspice
2 tablespoons brandy extra for brushing the cake when cooked
Method
Line the base and sides of a 19cm deep square or 22cm deep round cake tin with 3 thicknesses of baking paper, bringing the paper 5cm above the edge of the cake pan.
Mix fruit, marmalade and rum in a large bowl.
Beat butter, rinds and sugar in a small bowl with electric mixer until just combined and then beat in the eggs, 1 at a time, until just combined between additions.
Using a wooden spoon stir the butter mixture into the fruit mixture then mix in the sifted flour and spice.
Spread mixture evenly into the prepared cake tin.
Bake in a slow oven for 3 1/2 hours. (Or until a skewer inserted into the centre of the cake comes out clean.)
Cover the cake with foil if top is browning too fast.
When cooked, brush extra brandy over top, cover the hot cake still in the pan with foil and allow to cool completely.
Wrap the cake in foil and store in cool dry space.
The cake can be made and stored for several months.
Tip: Brush the top of the cake with 2 tablespoons brandy every few weeks and you will be rewarded by extra flavor and a beautiful moist cake when it is finally ready to be eaten.
Beverage: A nice cup of tea, Orange Pekoe or English Breakfast would go down a treat. Or perhaps a Morris of Rutherglen liqueur tawny port as suggested by Long_Mach.
