*****<\/p>\n
Christmas Cake: or how to survive the festive season
\n<\/b>a poetic recipe<\/i><\/p>\n
Servings<\/b>\u00a010 (I have a large family, so this won\u2019t be enough, I\u2019ll be doubling the recipe)
\nTime<\/b>\u00a04 days approx (it won\u2019t take that long, seriously: not the way I make it)
\nDifficulty<\/b>\u00a0moderate<\/p>\n
Christmas cake is a fruitcake traditionally served around Christmas in the UK, especially after long walks to be had with tea. (Hahaha, yeah right.)<\/p>\n
Ingredients
\n<\/b>To make a round 10-inch diameter cake.\u00a0 (20-inch, we\u2019re doubling remember)<\/p>\n
The fruit
\n<\/b>600 g currants
\n400 g sultanas
\n400 g glac\u00e9 cherries, quartered
\n200 g raisins
\n100 g cut candied peel
\n200 ml sherry
\n100 ml brandy
\n50 ml kirsch (or rum)<\/p>\n
The cake mixture
\n<\/b>4 medium eggs
\n300 g lightly salted soft margarine
\n300 g dark brown sugar
\n100 g self-raising flour
\n200 g plain flour
\n100 g finely-chopped almonds
\n2 teaspoons of ground mixed spice
\n2 tablespoons of black treacle<\/p>\n
Method
\n<\/b>The fruit
\n<\/i>Throw the fruit & cake mixture away. It\u2019s an unnecessary distraction. Consume all the sherry, brandy & rum. (Remember we needed to double the recipe, possibly triple it, just to be safe.)\u00a0 Some people like to pour all three into a tall glass & drink as one, just to make it feel a bit more Christmassy, but separately is fine too.<\/p>\n
The cake mixture
\n<\/i>Did you not read above? Seriously!<\/p>\n
Cooking
\n<\/i>If you\u2019re not cooked after this, make your way onto whatever remains in the bottles. You\u2019re welcome. If this doesn\u2019t help you survive the Silly Season, I really don\u2019t think you\u2019re trying hard enough.<\/p>\n
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