Aunty Iz's Christmas cake
Ingredients
150g dried plums G
100g dates G
300g sultanas G
150g dried cranberries G
150g figs G
150g mixed candied citrus peel (optional)
50g slivered almonds G
100g chopped walnuts G
1 tsp almond essence
1 tsp coffee essence (or 2 tsp coffee mixed with 1 tbsp marmalade or plum jam)
270g butter softened
250g brown sugar
5 large eggs G
225g sifted plain flour G
2 tsp cinnamon G
1 tsp ground cloves G
Pinch salt G
2 tsp allspice (see note below)
1 tsp ginger G
A handful of whole almonds without skins (soak and peel the skin) G
Note: if you don’t have allspice you can simply make a replacement by combining 1 teaspoon of cinnamon (G), ½ teaspoon of ground cloves (G) and ½ teaspoon of ground nutmeg. This will make enough for this recipe.
G=Available at Gram
Method
Soak the dried fruits (plums, dates, sultanas, cranberries) or 1 kg of any other dried fruit selection you like in half a glass of brandy, rum or whiskey. Let them soak overnight.
The next day, turn on the oven to 140 degrees C. Line 2 smallish tins or one large tin, with a double layer of baking paper and a layer of newspaper 4 cm higher and then fold over the top. Grease well. Mix in the mixed peel and nuts and almond and coffee essences with the soaked fruit.
In another bowl cream together brown sugar, butter until light and fluffy. Sift together the flour with the spices and then add into the butter and sugar mixture alternately with the eggs.
Add the soaked fruit mixture and mix well. Scoop into the prepared tin or tins and scoop out the centre a little to allow it to rise a bit. Decorate as you like with the whole almonds.
Bake for 2 hours (or as long as 3 hours) checking to see when done with a skewer.
When cooked poke holes in the cake with a skewer and drizzle with more brandy (30ml). Allow the cakes to cool completely in the tins. If not eating straight away, seal tightly in layers of greaseproof paper and foil. You can keep ‘feeding' the cake with more brandy up until Christmas – 2-3 tsps a week.
Enjoy!
