The Foody Christmas Cake

450g (1lb) Flour
450g (1lb) Soft Brown Sugar
450g (1lb) Raisins
340g (12oz) Unsalted Butter
225g (8oz) Sultanas
225g (8oz) Currants
225g (8oz) Glacê Cherries
150ml (¼ pint) Brandy or Dark Rum
110g (4oz) Ground Almonds
110g (4oz) Glacê Pineapple
110g (4oz) Mixed Peel
6 eggs
1 tsp Baking Powder
1 tsp Ground Mace

Pre-heat oven to 150°C: 300°F: Gas 2.
Grease a 25cm (10 inch) cake tin, line with a double thickness of greaseproof paper and grease the paper.
Mix the flour, baking powder and ground mace together in a large bowl.
Rub in the butter with your fingertips.
Stir in the sugar, dried and glacé fruits.
In a separate bowl, lightly beat the eggs and brandy (or rum) together.
Add the egg mixture to the flour and fruit, mixing with a wooden spoon or your hands.
Ensure that the mixture is fully combined.
Spread the mixture evenly into the prepared cake tin, use the back of a spoon dipped in
water to hollow the centre slightly.
Bake for 2 hours.
After the 2 hours, reduce the heat to 140°C: 275°F: Gas 1 and cook for a 1½ to 2 hours or until the cake is dark and firm to the touch.
Switch off the oven and wait for 30 minutes before removing it.
Remove the cake from the tin and cool on a wire rack.
Once completely cooled, wrap in foil, place in an airtight tin.
Store for at least 30 days before using.

Optional Maturing
Every 5-7 days pierce the bottom of the cake with a skewer and pour in some brandy (or rum).
The amount depends on your personal tastes as how boozy you like.
Another good way to achieve the same effect is to use a broad needle and syringe (if you have them available).

Baking Recipes

The Foody Christmas Cake