This is our very favourite Christmas cake recipe, picked up from one of those Waitrose recipe cards a few years ago now, but the best one we’ve ever come across. And we know our cake here at the Women’s Room.
We normally make our cake around about Thanksgiving (which is this coming Thursday) as that seems a good time to start thinking about Christmas food. It takes a while to make and all you need to know about today is how to soak the fruit, as it takes the best part of a week to absorb all the spices and alcohol.
Here’s what you need:
500g sultanas
250g raisins
250g dried apricots, quartered
200g cut mixed peel
200g glace cherries (we use those dark ones) halved
100g French prunes, quartered
Grated zest of a lemon and an orange
Juice of an orange
Pinch of saffron
100ml brandy or rum
Mix all the above together in a large bowl or plastic box. Cover and put in the fridge or somewhere cool for a week. Tumble or stir fruit about occasionally to ensure all are plumping nicely.
We'll cook the cake in a week's time so if you want to join us, add the following to your shopping list for next weekend:
250g butter
200g light muscovado sugar
5 eggs
200g walnut (or pecan) pieces
300g plain flour
