A few years ago my mother and I were trying to think of a twist on the traditional christmas cake – during the process this is something we played with – using dried tropical fruits finely chopped in place of some of the more traditional fruits. It was a moderate success. This year we tried again, and have improved the recipe marginally. Each time it gets a little better – but here is the current recipe.
One point of note, and I stress this to everyone who is making a traditional christmas cake – preparation of the fruit is everything, especially with mine or my mothers cakes. We believe in detail – so ensure that all sultanas and raisins are washed, dried and halved, removing any stems or damaged fruit. I hate the thought of unwashed fruit, even if it does come from a packet marked prepared. Drying is essential to avoid a soggy, sad cake with all the fruit at the bottom. Also check other dried fruit to ensure they are good quality.
Ingredients::
8 oz plain flour
1½ tsp baking powder
¾ tsp ground mixed spice
¾ tsp ground ginger
¾ tsp ground cinnamon
¾ tsp freshly grated nutmeg
¾ tsp sea salt
1 oz candied peel – lime only
1 oz glace cherries
3 tbsp dark rum
3 tbsp limejuice
1 tsp of vanilla extract
6 oz softened butter
6 oz soft dark brown sugar
3 large eggs – room temperature
1 oz desiccated coconut, or 2 oz fresh
3 oz seedless raisins
3 oz golden sultanas
3 oz dried papaya
3 oz dried cherries – quarter
3 oz dried pineapple – unsweetened
Preparation of Fruit
Raisins and sultanas – these should be washed, dried and halved, removing any stems or damaged fruit. Check other dried fruit to ensure they are good quality.
Preheat over to 140 degrees Celsius
Sift flour, baking powder, ground mixed spice, ground ginger, ground cinnamon, nutmeg and salt into a baking bowl, put aside
Chop the candied peel finely and place in a bowl, along with the glace cherries, rum, lime juice and vanilla extract, cover and leave until required, then transfer to a liquidiser and blend until fairly smooth
In a separate bowl, cream together butter and soft brown sugar until pale in colour and smooth, beat in eggs (one at a time) adding a little flour with each egg
Stir in sieved dry ingredients along with prepared fruit and desiccated coconut. Add the candied peel/spirit/cherry mixture to the cake and continue mixing, test for dropping consistency. It should drop off the spoon in a few seconds. Continue mixing until mixture “shines”. If the cake is too dry, add a little milk
Cook for 1 hour and 45 minutes, checking after 1 hour and covering with greaseproof paper if the cake is browning too quickly. To test to ensure it is done, put a fine clean skewer into the centre of the cake – if it comes away clean, then the cake is done and can be removed from the oven
Do not open the door for the first hour of cooking, as it will sink
When cooled brush lightly with rum, wrap in greaseproof paper and store in an airtight container in a cool dark place. This cake will improve with age. Brush the top and sides (lightly) with rum once per week
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