Ideally, one should have baked a Christmas Cake a week ago, but there is still plenty of time if you feed it with brandy twice a day instead of once. I will do two more posts on how to marzipan the cake and a simple decorative icing. Also do remember that Christmas Cake is full of fruit and is therefore health food.
Also remember that a small Christmas Cake makes a lovely and welcome gift, particularly for someone who doesn’t have the time to bake, or is perhaps on their own and can’t manage a bigger one. Adjust the quantities accordingly.
Lining a cake tin: When baking a heavy fruit cake, you need to line the tin properly with greaseproof paper.
Lay out your greaseproof paper on a flat surface and trace round the bottom of the tin twice
Cut out the two circles and set aside
Cut a long strip, the circumference of the tin and about 1″ (2.5cm) deeper than the tin. Make small cuts at regular intervals all along one long edge.
Grease the tin then place one circle of greaseproof in the bottom
Grease this circle of paper lightly then put the long length of paper around the inside of the tin, snipped side at the bottom so that is overlaps the ready greased circle.
Then place the second circle of greaseproof paper on top of that.
CHRISTMAS CAKE
Utensils:
1 large mixing bowl
1 x food mixer
Greaseproof paper
Newspaper
String
Ingredients:
8oz soft brown sugar
8oz butter
4 eggs – beaten
1½ tablespoons black treacle
9oz wholemeal self-raising flour
1½ teaspoons mixed spice
14oz raisins
14oz sultanas
12oz currants
6oz glacé cherries – halved
2oz chopped almonds
Method:
Cream the butter and sugar until very pale
Beat in the eggs, then mix in the treacle
Gradually fold the flour into the mixture
Once it is all combined, add all the other ingredients.
Spoon the cake mixture into the prepared tin, leaving a deep indentation in the middle so that it rises flat
Wrap newspaper around the outside of the tin, leaving a good 2” of paper above the top of the tin
Secure with the paper with string (do not use plastic string as this will melt).
Bake at 150ºC for 2 hours, then at 140ºC for 1 hour
Remove the newspaper, then leave to cool in the tin
Each day, drizzle half a capful of brandy or rum over the cake until you are ready to marzipan and ice it
Wartime Housewife 
I actually made my cakes – yes, 4 of them this year – in September and then fed them once a week. I like to make them well in advance because everything gets so busy the closer you get to Christmas. And the great thing is that the cakes just get better and I get to feel like a domestic goddess for being so organised !
Lady B – I have no doubt you are a goddess in every way.
This is a great recipe and one I have been using for years. This year, I decided to make a cake for my sister and my mother-in-law, both of whom wouldn’t want a large Christmas cake. I made a full size square cake and will cut it in half, making two oblong cakes of a much more suitable size for each of them.
Thanks for the endorsement Bunty. I’m sure your family will be delighted with their gift.
I love this cake feeding thing. Every household I go into at this festive season has a nearly empty brandy bottle on the kitchen work top and a blushing housewife saying “Ooh it’s just for the Christmas cake you know” and then giggling and tripping over the cat.
You know what, Peter? You’re my best mate you are. I bloody love you. Oh no. How did I get down here…
Seems as though the WH’s dignity is slipping…..I’d cut back on the early morning sherryif I were you, my dear.
I love you too, Goldilocks. I love you all. All of you. And your bears.
Pingback: Christmas Cake Past & Present « Wartime Housewife