I know that it is only the start of November but I have already baked my Christmas cakes. Apparently Christmas cakes should be baked before Bonfire Night so that the flavours have time to develop and if you are using alcohol to feed the cake up.
I've had a couple of cake orders so I have 4 cakes in 3 different sizes to make.
I used a recipe that my mum has always used (modified from a BBC Food recipe as we couldn't find the original). Soak the mixed fruit, cherries, nuts and lemon zest over night in the alcohol/juice. We used a mixture of brandy and rum. Cointreau could also be used with orange zest instead depending on what flavours you like. Make sure that you don't use any metal bowls or spoons when using alcohol as it will cause a bad reaction and spoil the cake.
Mix together the rest of the ingredients - flour, sugar, mixed spice, cinnamon, nutmeg, butter, eggs and we always add a tablespoon of black treacle. Make sure that the mixture is pale and silky before adding in the soaked fruit mixture. Combine thoroughly before pouring into cake tin that is double lined with grease proof paper.
Wrap brown paper around the tin so that it is just higher than the top and use string to tie it up. Bake at 150 degrees for at least 3 and half hours for an 8" round cake. Once cooked allow to cool in the tin. This can be done when cooled or while still slightly warm. Use a cocktail stick and prick holes all over the cake.
Then drizzle a couple of dessertspoons of whatever you used to soak the fruits. Feeding the cake like this is done once a week. I'm alternating between brandy and rum.
Wrap the cakes in grease proof paper and a clean tea towel until ready to feed again or marzipan and ice.
xxx
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