Christmas cake

PATRICIA SOPER

TRADITIONAL AND TIMELESS: The traditional Christmas cake is a mix of dried fruit and alcohol held together by a spiced batter. Its keeping qualities are legendary. Stored properly it will remain fresh and delicious from early December until well into the lazy days of January.

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The number of recipes for Christmas cake, if my own collection is anything to go by, transcends all others, yet when you examine each recipe there is a sameness of ingredients and little difference in the way they are mixed and baked.

Every cook has a favourite and for years mine was the Alison Holst pineapple version.

I never had a failure with this recipe despite having turned out dozens for Christmas and other family celebrations, including weddings and christenings.

In the past decade or so I have noticed new trends creeping into the way we celebrate Christmas.

This is inevitable, given that the focus is gradually changing from the long-held traditions of our northern hemisphere roots to ones that reflect our own beliefs and lifestyles. It is all part of our coming of age as a nation.

I feel that the substantial fruit Christmas cake will have a place in our collective national hearts for a long time to come but many young cooks these days are opting for different approaches – ones that fit their busy lives.

Last week, following a request for "something different" for an annual staff function, I made a chocolate cherry Christmas cake. It was iced with ganache, a real departure from almond paste and icing.

Initially, I was dubious about the outcome – a Christmas cake with chocolate? – but revised my thinking when I tasted the end result.

Absolutely stunning.

Today's cake is a traditional one but very easy to make and a great keeper.

Ingredients

• 300g currants w200g chopped moist prunes
• 250g sultanas
• 250g chopped raisins
• 150g glace cherries
• 50g candied peel
• 1/2 cup brandy or dark rum
• 250g butterw1 cup dark brown sugar
• 4 large eggs
• Dash of vanilla essence
• 2 cups plain flour
• 1 1/2 tsp mixed spice
• Good grate fresh nutmeg
• Zest of an orange w1 tsp dark cocoa powder
• 2 Tbsp brandy or rum for pouring over hot cooked cake

Method: Line a deep 23cm tin with three layers of baking paper. Make sure the paper sits above the rim of tin.

Set oven at 150degC.

Mix prepared dried fruit with brandy and orange zest. Set aside.

Measure flour, spices and cocoa into a bowl. Beat the butter and sugar to a cream with the vanilla.

Add eggs, beating well after each addition.

Add some of the measured flour if mixture curdles. wStir the creamed ingredients into the fruit and brandy combo.

Add the remainder of the flour and combine thoroughly.

Spoon mixture into prepared tin and bake for two to three hours, or until a skewer comes out clean from the centre.

Pour the brandy over the hot cake.

Cover with foil and allow to cool in tin. wStore in an airtight container in a cool dark place.

Next week's recipe is fruit mince made with a variety of dried fruits, apples and Cointreau.

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