Traditional Christmas Fruit Cake

One of the things which make Christmas Christmas for me is cake. Fruit cake, to be exact. When I was a child, every year Christmas dinner was finished off with a piece of heavy, decadently-rich and treacley fruit cake, the top guarded by a diabetes-inducing layer of jam, marzipan and a quarter inch of stiff white icing. The vast majority of fruit cakes you buy in the shops are either suety bricks of stodge, or dry bland offerings filled with tasteless fruit. I am firmly convinced the only fruit cake that truly deserves the appellation 'Christmas Cake' is one made at home with fresh ingredients, care and love.

The recipe my mother has used for years is one she says is originally from Good Housekeeping (my mother's cooking bible). It's served our family on special occasions for over 40 years - as Christmas cake, Wedding cake, Christening cake and Birthday cake. This is only the second time I've made it myself, and although one 'corner' crumbled a bit on me it has the right consistency, weight and divine fruity scent of my childhood, so I shall declare myself satisfied and look forward to consuming it at Christmas with my friends.

By rights this should be made early November (as mine was) so it can 'ripen' and you can add a thimbleful of brandy to it every couple of weeks. It's such a rich cake however, you can make it the week before and it still tastes wonderful.

Creamed butter and sugar

Nevin Family Christmas/Wedding/Birthday Cake

1lb 14oz (850gm) mix of Sultanas, Raisins & Currants (omit the currants for a lighter tasting cake)
5oz (140gm) Glacé Cherries (red and/or green)
3oz (85gm) Mixed Peel
3oz (85gm) sliced or chipped Almonds
12oz (340gm) Plain Flour
½ tsp Mixed Spice
½ tsp ground Cinnamon
A pinch of Salt
10oz (285gm) Butter
10oz (285gm) Sugar
Grated rind of ½ Lemon
5 large Eggs
3 Tablespoons Brandy (optional)

7" square or 8" round Cake Tin/Silicon Bakeware
Baking Paper
Newspaper

Preparing the bakeware

If you are using a tin: Cut 2 sheets of greaseproof paper to cover the base with a small turnup. Cut a length of doubled-over greaseproof paper long enough to line the inside wall of the tin with a small overlap and secure with a small pin. Brush all with oil or melted butter. At the same time prepare a length of doubled-over (or 2 sheets) brown paper to wrap around the outside and extend approximately 3 inches above the sides of the tin. Prepare a piece of brown paper to cover the top of the cake. Another double sheet of brown paper or newspaper should be placed underneath the tin when it is put on the shelf in the oven. This will prevent burning the fruit.
If you are using silicon bakeware: Prepare a length of doubled-over (or 2 sheets) brown paper to wrap around the outside and extend approximately 3 inches above the sides of the tin. Prepare a piece of brown paper to cover the top of the cake. Another double sheet of brown paper or newspaper should be placed underneath the tin when it is put on the shelf in the oven. This will prevent burning the fruit.

Making the cake

1. Make sure the fruit is clean and then mix (excluding lemon rind) into the flour, salt and spices.
   
   
   

   
   Mixed fruit and flour
   
   
   
2. Cream the butter and sugar and lemon rind until pale and fluffy.
   
   
   

   
   Creamed butter and sugar
   
   
   
3. Add the eggs, a little at a time, and beat well after each addition.
   
   
4. Fold in ½ the flour and fruit to the creamed mixture with a tablespoon. Mix well. Fold in remaining flour and fruit and if you use brandy add it at this stage. Mix well.
   
   
5. Spoon the mixture into the prepared tin pushing it into any corners and making sure there are no air pockets. Working from the centre raise the level of the cake’s surface so that the sides are higher than the centre.
   
   
   

   
   Cake mixture spooned into the bakeware
   
   
   
6. Bake at 150*C, 300*F or Mark 2(gas). Place on a shelf in the lower part of the oven to allow the air to pass freely over it. Put the sheet of brown paper over it for the first 2 hours and then remove to allow browning.
   
   
   
   

   
   Ready to go into the oven, with brown paper surrounds and topper
   
   
   
7. It should take 2 ½ to 3 hours but this can vary depending on your oven. It is cooked when the sides of the cake are starting to come away from the paper and a skewer or knitting needle poked through to the bottom of the cake comes back with only the moistness of the fruit on it.
   
   
8. Remove from the oven and stand until cool.
   
   
   

   
   Letting the cake cool
   
   
   
9. Turn out onto a cake rack. Peel the greaseproof paper off carefully.
   
   
   

   
   Christmas Fruit Cake
   
   
   
10. To store the cake wrap it in clear plastic film. If a richer taste is desired holes may be made in the top of the cake with a skewer or thin knitting needle and 1-2 sherry glasses of brandy poured into the cake. 2-3 months storage improves the taste.

Wrapped in Cling film for storage

Comments

[Jenny]

Your cake looks magnificent!!!!

[History of Greek Food]

Hi,
I just gave you an award on my blog, come check it out when you have a mili- second.

[maria]

i've always wanted to make one of these cakes, having adored them while i was growing up in NZ, but i have never managed to find the right moment. very inspiring post

[Tangled Noodle]

I followed the link to your blog from History of Greek Food and right away, I must thank you! I made a Christmas fruitcake that was near burned to a crisp on the outside before cooking fully inside. Now I know . . . use paper around and over first! I look forward to reading more.

[John S]

I could never understand why people make fun of fruit cakes. I love them. Thanks for sharing.

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