|Christmas Cake in disguise!|
The idea of a Christmas without all of this is quite alarming . Even more alarming is the fact that I want 'my' Christmas to be equally glorious yet I have none of the experience (or Christmas accessories) that my mother has accumulated over the years. Despite this level of alarm, I am actually looking forward to Christmas is my own home. I'm looking forward to staying put, not having to travel and just enjoying spending time with my husband in our new home. I'm looking forward to decorating the house 'our' way (though the red and silver theme is fairly ingrained) albeit on a very limited budget. And fortunately, my mother is willing to spare one of the sets of placemats!
The recipe is for one quantity of cake mixture. Underneath the ingredients I have listed the number of quantities according to the size and shape of your cake tins. This is also useful if you are making several tiers of a wedding cake. I made a 9 inch square cake and used 6 quantities of mixture. Unless you have digital scales, you may find it easier to use pounds and ounces to measure the ingredients - I give both!
My favourite Christmas Cake
2oz/57g brown sugar
1oz/28g seedless raisins
1oz/28g glace cherries
1.5oz/42g mixed peel
3/4 oz/21g ground almonds
2 tsp brandy or rum
1 large egg
pinch mixed spice
1/4 lemon zest and juice
For 8 inch square, use 5 quantities and cook for approx. 4 hours
For 9 inch square, use 6 quantities and cook for approx. 4.5 hours
7. If the cake is browning too quickly, protect the top with a layer of foil or baking paper. Every oven differs and the timings are only a guide. My mother and sister tell me the cake usually takes much longer than the specified times in their ovens. In my oven, the timings seemed about right. Test the cake with a skewer to see if it is done.
8. When cake is ready, remove from oven and leave in the tin for 24 hours. After this time prick the top with a skewer, cocktail stick or knitting needle and sprinkle with appropriate quantity of soaking mixture (see above). Wrap cake in waxed paper for at least 3 weeks, topping up with soaking mixture if required.