My mother made the best fruit Christmas cakes and she must have followed the same recipe when she made each of her three daughters’ wedding cakes as well. What I remember was that they were dense, dark, full of fruit and nuts, bound together with a little ‘cake’ and steeped with brandy. So they were very, very moist.
Unsurprisingly, my desire is to try to replicate her cakes. I’ve no idea what recipe she followed so I borrow all the best ingredients from several recipe books at once. I want a cake to be loaded with fruit, candied peel, nuts and spice. For 2010’s Christmas cake I used cranberries instead of cherries just to see if it would make any difference. I soaked the fruit and nuts overnight with brandy and, after a month just before icing, laced the cake again liberally with rum.
The end result is an intensely sweet and fruity hit, and since the cake is so solid thin slices are easy to cut. Just as well, really, as I can only really manage a little of this luxuriously mixture at a time. Perfect with a refreshing cut of tea after a long and bracing walk in the winter time, or pretty good when I’m tired after a late night and I need a ‘sugary’ boost to lift my energy levels. Continue reading