Maries Christmas Cake Food

MAKE & MATURE CHRISTMAS CAKE

Steps:

• Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
• Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
• Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
• Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
• Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
• Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
• To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
• Don't feed the cake for the final week to give the surface a chance to dry before icing.

MARIE'S CHRISTMAS CAKE

Steps:

• Wash raisins. Pour boiling water over them and let stand for a few minutes. Drain throughly and dry between towels. Chop half the cherries. Combine fruit and add honey. Mix well and let stand overnight. Sift flour, salt, soda and spices.
• Cream butter. Add sugar gradually, then add one egg at a time, beating well after each one. Break up jelly and add. Add flour mixture, nuts, fruit and flavoring. Bake in 300 oven.
• Makes a 12 pound cake.

LAST-MINUTE CHRISTMAS CAKE

Steps:

• Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
• Remove from the heat, cover and leave to get cold.
• Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
• Sift the flours with the spices on to a plate.
• Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
• Finally stir in the cherries and almonds.
• Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
• Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
• Leave to cool in the tin(s).