INGREDIENTS

Dried fruit mixture
Raisins two cups
Sultanas one cup
Currants one cup
Chopped dried apricots one cup
Glace cherries one cup
Mixed peel half a cup
One large orange zest and juice
One large lemon zest and juice
Half a cup of brandy or dark rum optional but traditional

Cake mixture
Soft butter one cup
Brown sugar one cup
Four large eggs
All purpose flour two and a quarter cups
Baking powder one teaspoon
Ground cinnamon one teaspoon
Ground nutmeg half a teaspoon
Ground cloves half a teaspoon
Ground ginger half a teaspoon
A pinch of salt
Chopped nuts one cup optional
Black treacle or molasses two tablespoons optional but adds depth

METHOD

First prepare the fruit. Place all dried fruits, peel, cherries, and chopped apricots in a large bowl. Add the citrus juice and zest along with the brandy or rum. Stir well, cover the bowl, and leave overnight. This step makes the cake moist.

Cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, sift the flour, baking powder, salt, and all the spices. Add this dry mixture to the butter mixture a little at a time. Do not overmix.

Fold in the soaked fruit and any remaining liquid. Add the nuts and treacle if using.

Line a deep cake tin with parchment paper. Pour in the cake mixture and level the top.

Bake at a low temperature, about one hundred and fifty degrees Celsius, for two and a half to three hours. The slow baking keeps the cake moist. When a skewer inserted into the center comes out clean, the cake is ready.

Let the cake cool completely in the tin before removing it.

THE SECRET TIPS BAKERS USE

Soak the fruit for at least twenty four hours. Some people soak it for weeks. The more it soaks, the richer the cake.

Bake slowly. A Christmas cake must never be rushed. Low heat gives it that deep, luxurious texture.

Feed your cake. Once the cake has cooled, pierce it with a toothpick and spoon a little brandy, rum, or orange juice over it. Wrap it in baking paper and store it in an airtight tin. Repeat every week before Christmas. This keeps it moist and beautifully flavorful.

Add treacle or molasses if you want a darker, richer color and a deeper taste.

Use real butter. Margarine will never give the same richness or aroma.

Store it properly. A Christmas cake can last weeks, even months, if wrapped tightly. The flavor improves with time.

Brush with warm apricot jam before icing. It helps marzipan and fondant stick perfectly if you choose to decorate.