Traditionally the Christmas cake was made up to a year in advance and was stored away until Christmas. Brandy was essential to prevent the well wrapped cake from going mouldy or drying out. I think everyone who walked into the kitchen while it was being cooked put a slosh of brandy in the cake mixture, just in case it was forgotten.
A cake we sent to Kevin in the Sudan had to survive several months at sea and was baked in the roasting dish. It had at least one bottle of brandy in it, if not two. By all accounts it arrived in excellent condition. Careful portion control and keeping it away from naked flames saw it last several months under the hot Africa skies.
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
| Servings | Prep Time |
| 1 cake | 1 hour |
| Cook Time |
| 4 - 5 hours |
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This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
|
Ingredients
- 2 lb White Flour
- 2 lb sultanas
- 1 lb Currents
- .5 lb mixed peel
- 1 lb Sugar
- 1 lb Butter
- 4 tsp Baking Soda
- .25 lb Almonds blanched
- .5 tsp Nutmeg
- 1 dsp Almonds ground
- 1 dsp Lemon Juice
- 1 pint milk
- 4 eggs
- .25 tsp vanilla essence
- Brandy as required (optional)
Servings: cake
Units:
Instructions
- Preheat the oven to 150c.
- Grease a large cake tin with butter and line with baking paper.
- Rub butter into flour
- Mix all dry ingredients together
- Bring the milk to the boil and then let cool for a few minutes
- Pour over the eggs beating all the time. Ensure you don't scramble the eggs. Add essence.
- Add the custard mixture to the dry ingredients. Mix well,
- If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
- Pour into the greased and lined cake tin
- Bake four to five hours in a slow oven.
- When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes
Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJ
Energy from Fat 16617kJ
% Daily Value*
Total Fat 441g
678%
Saturated Fat 240g
1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg
325%
Sodium 233mg
10%
Potassium 12471mg
356%
Total Carbohydrates 2282g
761%
Dietary Fiber 112g
448%
Sugars 1276g
Protein 167g
334%
Vitamin A
229%
Vitamin C
542%
Calcium
153%
Iron
408%
* Percent Daily Values are based on a 2000 calorie diet.
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