It is here once again, we are into November and it is time to get the big mixing bowls out for the Christmas Cake.

I know that not everyone is a fan, but I am! It’s a tradition to make at least one cake. My mam used to make a round one; royal icing peaked to make look like snow, a ruffled frill around it and plastic decorations: Father Christmas, robins, a snowman, and a Merry Xmas greeting.

I don’t bother with fancy pants stuff,  I just go with tradition. Mam also made two Christmas Cake loaves. My fondest memories of Christmas Eve are having a slice with some cheese and a little sip of cream sherry.

When I am doing the final stir up I get my husband and girls to take turns stirring and make a wish. (If they’re away from home they do it telepathically, I text them when to make the wish and I stir for them).

Here we go, this makes a big cake, like ten inches and tall. If you want to adjust to make smaller give me a toot and I will send quantities.

Ingredients: 

450g Sultanas
450g Currants
450g Raisins
150g Chopped Prunes or Dates
100g Glace Cherries
100g Candied Peel
6 Tbs Brandy
450g Plain Flour
A large pinch of Salt
1 Tsp Cinnamon
2 Tsp Mixed Spice
2 Tbs Cocoa Powder
450g Unsalted Butter
450g Dark Brown Sugar
8 Large Eggs
100g Ground Almonds
100g Flake Almonds

Method:

1. Soak all the dried fruit in a bowl with the brandy the night before you bake your cake
2. Grease a 10inch springform tin and line with baking parchment
3. Preheat the oven to 150 or fan 140
4. Sift together the flour, spices cocoa and salt
5. Whisk the butter and sugar together until light and fluffy
6. Beat the eggs in a jug and beat in to the sugar and butter gradually
7. With a large spoon, mix in the flour/spice mix and fruit together
8. Make a wish
9. Spoon into the cake tin and level the top
10. Using newspaper or brown paper and string protect the outside of the tin
11. Bake for about 3 and a half hours, or until a skewer come out clean
12. Leave to cool in the tin then wrap in foil and store in a cool place
13. Feed the cake with brandy every week until it is time to decorate (liberally spoon brandy onto the cake)