This is my Grandmothers cake and her mothers before her and so on - it has been in the family a long time.
Nan’s Christmas Cake
375g raisins
375g sultanas
225g currants
125g mixed peel
125g glace cherries
60g prunes
60g dates
3 tablespoons Brandy or Rum
3 tablespoons Medium dry sherry
(Chop larger fruits and combine, sprinkle the fruits with the alcohol and leave to soak, at least overnight – but I soak for a couple of weeks)
250g butter
1 ¼ cups brown sugar
1 tablespoon grated lemon rind
1 tablespoon golden syrup
1 tablespoon marmalade jam
5 eggs
2 ½ cups plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
¼ teaspoon salt
60g chopped almonds (I use blanched)
1 teaspoon each vanilla, almond and lemon essences
Beat the butter and the brown sugar with the lemon rind until light and creamy. Add golden syrup and marmalade.
Add eggs one at a time and beat well between additions. Mixture may appear curdled but don’t worry. Add the essences.
Sift together flour and spices. Sift into the batter with the dried fruit mixture.
Grease and line (with 4 layers of paper) an 8” cake pan. Put a layer of paper over the top of the cake so it does not burn.
Bake in a slow oven, 150C for 2 hours. Remove top paper and lower the heat to 140C for 1 to 1 ½ hours more.
Test with a skewer – if sticky cook a little longer.
When it is ready, take it out of the oven and sprinkle another couple of tablespoons of brandy over the hot cake.
Wrap in a clean tea towel and several thicknesses of newspaper and leave it in the tin.
Next day, remove from tin, wrap in cling film and store in the cleaned tin until ready to use.
I usually make this cake in November for Christmas day.