CHRISTMAS  CAKE

WHAT DO WE NEED

• 525g (3 ½ cups) raisins and sultanas
• 225g (1 ½ cups) chopped almonds & walnuts
• 225g (1 ½ cups)   dried dates, dried figs and dried apricots ( chopped )
• 110g (3/4 cup) mixed candied peel, finely chopped
• 165 (1 cup)  dried  prunes , chopped
• 300g (3 1/3 cups) plain flour
• Pinch salt
• ½ level tsp mixed  spiced
• ½ level tsp  ground cinnamon
• ½ level tsp  freshly ground nutmeg
• 300g (10 oz) butter, slightly softened
• 300g (1 1/3 cups) soft brown sugar
• Zest of ½ lemon
• 6 large eggs, lightly beaten
• 3 tablespoon brandy, plus extra for feeding

PREPARATION

Heat the oven to 150C/300F/Gas 2

The temperature has to be  low as the cake needs a long slow bake.  If the temperature is any higher the outside of the cake will burn and the inside be undercooked.

• Line a 23cm (9″) cake tin with  greaseproof paper.

• In a large bowl mix the  sultanas, raisins, peel and prunes with the flour, salt and spices.
• In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time,   do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together.
• Carefully fold in half the flour and fruit into the egg and butter mixture,  repeat with the remaining flour and fruit. Finally add the brandy  spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of  a  spoon and make a slight dip in the center

• Stand the tin  in the lower part of the oven, and bake for 4½ hours. If the cake is browning too quikly, cover the tin with a double layer of greaseproof  paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
• After 4½ hours check the cake if is cooked. The cake should be nicely risen and  brown all over. Insert a  knife into the center of the cake. If there is sticky dough on the knife when you pull it out it needs  more  cooking , if it is clean, the cake is done and remove from the oven.
• Leave the cake to cool in the tin  for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 – 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas.The cake should be  wrapped in   greaseproof  paper or cling film .

A week  before Christmas your cake will be ready for decoration.

                                                                          MERRY  CHRISTMAS