In the infamous, shouty words of Noddy Holder 'It's CHRIIIISSSSSSSTMAAAAAAS'.
Well, not quite, but it felt like it was getting close when the delicious smell of my baking christmas cake filled the kitchen at the weekend (and whoever said dark rum was only for pirates was wrong by the way - my 4 and 6 year olds were both a little too keen on the smell of the stuff).
Baking the Christmas cake is a very special occasion in our house. Not just because of the tradition of making a wish as we stir the mixture (and the hilarious - yes I'm being sarcastic - mess which ends up all over the floor), but it is a special occasion because the recipe we use is my mums.
I rediscovered her hand-written, dog-eared recipe a few years ago. It was nestled between the pages of her 1964 edition of Woman's Own Cook Book (a book which probably deserves a blog post all of its own). Despite the fact that there is a huge rip in the instructions where the vital information about preparing the cake tin and baking temperature should be, and despite the fact that my husband and two children won't eat the finished cake, I will continue to make it every year because it was a family tradition from when I was a little girl and now, as a mum myself, I will continue the legacy of my mum's Christmas cake. Think of it, if you will, as my own little tribute to the marvellous woman and baking genius she truly was.
Even though it isn't yet Halloween, now is the time to be making those cakes people, and it's also National Baking Week in the UK. So, if you haven't made yours already, here is my mum's recipe to inspire and get you into a Christmas cakey bakey mood.
'Andrea's Christmas Cake'
(make 5-6 weeks before Christmas - with a glass of sweet sherry* to hand)
Ingredients
8oz soft butter
8oz light golden soft brown sugar
4 large eggs/4 tablespoons milk/4 tablespoons dark rum beaten together - total weight of 12oz liquid
12oz self raising flour/1 tsp mixed spice/4 oz ground almonds - mixed together
8oz currants/8oz raisins/8oz sultanas/4 oz glace cherries/2 oz mixed peel/2oz chopped nuts - mixed together
Method
Line 8inch square or round tin with greaseproof paper - bottom and sides of tin
Beat butter and sugar until light and fluffy.
Gradually add the liquid mixture and the flour mixture alternately.
Stir in the mixed fruits.
Make wishes!
Pour into the prepared tin and bake at 120 celcius for 4 and a half hours.
Allow to cool in tin.
Remove from tin, prick holes in top and pour over a tablespoon of rum.
Wrap cake in greaseproof paper and foil and place in tin.
Prick holes in top and pour over a spoonful of rum once a week until about a week before Christmas when the cake will be ready for icing. There are no instructions for icing the cake, so like me, you'll have to make that bit up yourself!
*the sweet sherry is optional but adds to the authenticity of my 1980s memories. Feel free to substitute the sherry with red wine, port or whatever takes your fancy. This also helps you to be significantly less bothered about the mess your kids will inevitable make when stirring the mixture and tipping the flour bit all over the floor.
Enjoy.
This post was partly inspired by the fabulous 'Little Legacy' started by Penny over at The Alexander Residence. Lovely, timeless things from small, humble beginnings.
Oh wow, just the other day I was wondering when I need to do this. Like your house no one in my house will eat it but me. How lovely you can use your mum's recipe in this way. I must get stirring up.
ReplyDeleteAw lovely - you should link this up to alexander residence's Little Legacy meme.
ReplyDeleteI have fond memories of my Nana making hers and then my Mum after and I wanted my children to have the same memory.
ReplyDeleteAlthough when I mentioned my nostalgia to my mother, her reply was “Oh I bloody hated making that thing, what a palaver; you’re better off buying one from Marks & Sparks love.” Thanks Mam, a lifetime of allspice-scented memories completely bloody trashed.
Well I wasn’t deterred and even though I am the only one in our house who’ll eat the cake (to be honest I’m not that mad on it either, would prefer a slice of Madiera) I keep on making a ginormous Christmas cake year after year.
My children get terribly excited, the house smells divine and I get a little merry with a glass of something festive like you.
I do wait till after Halloween though, as then I am able to get away with playing the Christmas music too.
Hi there,
ReplyDeleteChristmas is the time to celebrate with family and friends with traditional Christmas fruit cake. Here is a site which gives us some traditional Christmas cake recipes and decoration ideas. So try out these designs and decoration ideas when you are finished with baking of the cake. Once baking of cake is finished then moist it regularly with coating of juice or alcohol. So for decorating your cake click at:
http://www.altiusdirectory.com/Shopping/christmas-cake.html
I made my first Christmas cake this year, and like you, it was my mum's recipe.... since her stroke she can no longer make it, so I thought I'd better carry on the tradition..... have to say, I'm dying to ice it.
ReplyDelete