Fat Plump October - DD's Christmas Cake
Now’s the time to get Grand’Mere off the shelf, dust her, and riffle through her pages to the two pages stuck together when I baked last year’s Christmas cake. It’s eight weeks to go, and that’s how long a cake needs to mature. This cake is an heirloom.
This fact struck me like a blow to the solar plexus this afternoon when I noticed the DVD’s had been moved and dumped in a heap in the corner of the shop, making way for the Christmas Décor section.
When that happens, it’s just a matter of time before Jingle Bells gushes from every speaker. Can a year pass so quickly? Before a partridge sits in my pear tree, let’s bake. I’ve adapted my Great-Grandmama’s cake; it’s a winner.
DEE DEE’S CHRISTMAS CAKE
Please note: the fruit must macerate for 24 hours before the cake can be prepared and baked. Starting early helps build anticipation and warmth for your holiday baking.
1. Place the sultanas, raisins, currants, dried cranberries, prunes, or apricots in a large bowl. Pour hot tea, brandy, Amaretto Liqueur (or Almond essence), and Kirsch over the fruit and soak overnight until all the liquid has been soaked up and the fruit is puffed up.
2. Pre-heat the oven to 160°C and prepare a 22cm deep round cake tin by lining the base and sides with a double layer of baking paper. Tie a triple layer of newspaper around the outside of the cake tin for extra protection and to prevent the cake from burning.
3. Drain (keep the fluids in a jug) and finely chop the larger pieces of fruit. Leave some pieces slightly larger to add texture to the cake, and leave the raisins, sultanas, and currants whole.
4. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition.
5. In a deep mixing bowl, sift the flour, baking powder, and salt. Add the almonds, ginger, cherries, lemon and orange zest, ground spices, and macerated fruit. Mix lightly to cover the fruit in flour.
6. Stir the flour mixture a little at a time into the butter mixture together with the orange juice.
7. Using a large spoon, transfer the cake mixture into the prepared tin and spread it out evenly with the back of the spoon.
8. Bake the cake slowly for 3-3.5 hours, allowing the flavors to develop fully and creating a sense of patience and satisfaction.
9. When the cake is cooked, remove from the oven and rest for about 20 minutes. Remove from the tin and cool completely on a wire rack.
10. Once the cake is cold, puncture the cake 8 times with a thin knitting needle, spoon some of the tea over the top of the cake; if there’s not enough liquid, add a tablespoon of brandy. Wrap the cake in a double layer of baking paper and foil, and keep it in an airtight container until needed.
This cake can be used immediately, but it keeps for 2 months. During this time, feed the cake every week by making small punctures and spooning a few teaspoons of Brandy to soak into the cake. Wrap and store the cake tightly after every “feed”. If you live in a humid or warm climate, consider storing the cake in a cool, dark place and adjusting the feeding schedule to prevent spoilage.
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COOK’S TIP:
Before baking the cake, nuts, glazed fruit, and cherries can be arranged on the top of the cake.
Decorate the cake very simply by dusting a light layer of icing sugar over the top. A Christmas cut-out can be made and used as a “stencil”; tie a beautiful red velvet Christmas ribbon. Traditional marzipan and icing can also be made as you wish.
Glaze the cake with a brush of melted, smooth Apricot Jam for a shimmer.
We love serving Christmas cake after dinner, with Port and Stilton cheese, or any other blue-veined cheese, along with a few bunches of grapes or figs.
"Charlie Brown, you’re the only person I know who can take a wonderful season like Christmas and turn it into a problem." -Linus, Charlie Brown Christmas quotes.
2026 - How things have changed since writing this blog. There are no more DVDs or Videos to be had. That technological advancement had a very short lifespan. We're all into accessing music, movies, and everything else online. In fact, my 11-year-old grandson has never heard of a DVD and thinks we’re Neanderthals from the Stone Age.
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