Traditional British Christmas Cake- United Kingdom #47

A British Christmas isn't complete without this classic cake, made 6 weeks in advance, with lots of brandy!! Recognizing that this cake is very similar to fruit cake, which my family doesn't care for, I made adaptations to please folks. Also, I didn't want to make it over 6 weeks. Plus, it's not Christmas anyway. Below I have written the original recipe. I've added an Adaptation section at the end of this recipe. Keep in mind this cake takes about 60 mins to prep and 4 to 4-1/2 hrs to bake.

Cake:

3-1/2 c. currants

1-1/2 c. golden raisins
1-1/2 c. raisins
3/4 c. mixed candied peel (finely chopped)
1 c. glaze cherries (halved)
3-1/3 c. flour
Pinch salt
1/2 tsp. mixed spice or pumpkin pie spice

1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
10 oz. butter (slightly softened)
1-1/3 c. brown sugar
1/2 lemon (zested)
6 eggs (lightly beaten)

Heat oven to 300F. (the temperature is low because the cake needs a long, slow bake)
This part is complicated but if taken step by step it works---Line a 9" springform pan with 2 thicknesses of parchment paper. Tie a double band of brown, or newspaper, around the outside. This acts as an insulator and to prevent the cake from burning on the outside. Tie with kitchen string.
In a large bowl mix currants, golden raisins, raisins, peel and cherries with the flour salt and spices.
In mixer bowl cream butter with sugar until light and fluffy.
Stir in lemon zest.
Add the beaten eggs to the butter mixture a little bit at a time, beating well after each addition- do not try to rush this process as the mixture could curdle. If it does curdle simply add a tablespoon of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.
Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
Finally, add the brandy.
Spoon the cake mixture into the prepared pan, making sure there are no air pockets. Smooth the surface with back of spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
Using a paper towel clean up any smears of cake batter on the parchment paper.
Put the pan in the oven on top of double layer of newspaper in the lower part of the oven. (be careful of gas ovens)
Bake 4 to 4-1/2 hours or until skewer inserted in center comes out clean. If cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2-1/2 hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
Leave the cake to cool for at least an hour, then remove from the pan to cool completely.
Once cooled prick the surface of the cake with a fine skewer and slowly pour over 2-3 tablespoons of bandy. This feeding should be repeated every two weeks up until Christmas. After that just drink the brandy.
The cake should be stored wrapped in parchment paper in an airtight tin, until ready to serve.
Make the icing before you serve it on Christmas Day.

Royal Icing (optional, but really helps to add a sweetness)

3 egg whites
1 tsp. vanilla
4 c. confectioners' sugar

In bowl of mixer, combine egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5-7 minutes.

My adaptations: I used 1-3/4 c. golden raisins, 2 c. raisins, 1 c. dried cranberries, and 1c. chopped walnuts. I did not use any of the other fruit.

Results: I had to use shortening to get the parchment paper to stick to the pan and not keep curling up. In step 6 it says the butter mixture may curdle when adding the eggs, mine did. So, I added some of the flour mixture and it came together. I added the paper for around the outside of the pan and tied it with string after I spooned the cake mixture into the pan. Baking only took 3 hours, instead of the 4 to 4-1/2. That was good news. I did not add more brandy after it cooled. The cake was a bit dry. I attribute that to lack of brandy, seeing how I was suppose to soak it in brandy for 6 weeks. It definitely needed the icing.

Bottom Line: If this was not a fruit cake it definitely came close. I'm glad I changed it, otherwise no one would have eaten it. One person said it was like biscotti but not quite as dry. I took that as a compliment. I'm glad I tried this one. Not sure I'll do it again, especially 6 weeks before Christmas.

A-Z Cakes with Linda

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