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.
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
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
1cake
1hour
Cook Time
4 - 5hours
Servings
Prep Time
1cake
1hour
Cook Time
4 - 5hours
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
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.
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 55031kJEnergy from Fat 16617kJ
% Daily Value*
Total Fat 441g678%
Saturated Fat 240g1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg325%
Sodium 233mg10%
Potassium 12471mg356%
Total Carbohydrates 2282g761%
Dietary Fiber 112g448%
Sugars 1276g
Protein 167g334%
Vitamin A229%
Vitamin C542%
Calcium153%
Iron408%
* Percent Daily Values are based on a 2000 calorie diet.
These can be cut into different shaped biscuits and used as Christmas tree decorations. To do this, cut a hole in the baked biscuits while they are still hot. Leave to cool on a wire rack. When cool, thread through green and red ribbons and tie on to the Christmas tree.