Christmas Cake - Rich Fruit Cake

Serves: to serve about 20-25 slices

Prep Time: 45 Minutes + waiting

Cook Time: 2 Hours 30 Minutes

Ready In: 3 hrs 15 mins
+ waiting

3½ oz - glacé cherries

14 oz - raisins

14 oz - sultanas

7 oz - currants

¼ pint - brandy (or dark rum)

6 oz - margarine

6 oz - dark brown (turbinado) sugar (Muscovado or Demerara)

4 - eggs

1 - orange

10½ oz - plain flour (all-purpose flour)

¼ teaspoon - salt

1 teaspoon - ground mixed spice

7 oz - candied peel (or Italian mixed peel)

3 tablespoons - brandy (or dark rum)

The day before baking the cake, halve the cherries then place them along with the raisins, sultanas and currants into a large bowl. Add ¼ pint (150ml) brandy or dark rum, stir well, cover and allow the fruit to soak in the alcohol overnight.
The following day, finely grated the zest of the orange and squeeze the juice. Then, in a very large mixing bowl, beat together the margarine and sugar until it becomes light and fluffy. Beat the eggs then gradually beat them into the margarine-sugar mixture. Add the orange zest and juice (the mixture may curdle, but don't worry). Stir well.
In a separate bowl, sift the flour, salt and mixed spice together, then fold it into the creamed cake mixture, using a metal spoon. Stir in the fruit and the candied peel and mix thoroughly.
Grease and line an 8" (20cm) square cake tin with double thickness greaseproof paper. Turn the cake mixture into the prepared tin and level the surface. Bake in a cool oven (Mk 2 - 300ºF - 150ºC) for approximately 2½ hours. Check after 2 hours, covering the top of the cake if necessary with double thickness brown paper to prevent it from becoming too brown. (Try to avoid opening the oven door for the first two hours of baking - the cake requires a low, steady heat.)
Test the cake with a fine skewer to check that it is cooked - it should come out clean and should not be sticky. Do this in the middle of the cake and check in a couple of other places, as moist fruit can also leave a sticky residue on the skewer. If the skewer comes out clean the cake is cooked. If not, cook for a little longer.
Allow the cake to cool in the tin then spoon the extra 3 tablespoons of brandy or dark rum over the surface, letting it soak in. Wrap the cake in greaseproof paper, then store in an airtight tin for up to 3 months. Spoon a further 2-3 tablespoons of brandy or rum over the surface of the cake every couple of weeks to give an even more delicious flavour. Don't pierce the cooked cake before spooning the brandy or rum over it though - just let the alcohol soak through the surface of the cake.
The dried fruit and alcohol content of your cake means that it will keep for weeks in an airtight tin, so don't feel pressurised into eating it all between Christmas and New Year! On the other hand.....