Attempt at a traditional Christmas cake

This time around I decided to give baking a traditional Christmas cake a try. I mean one can go to a bakery and pick it up but  didn't want to miss that aroma emanating from the baking process!!Heavenly...and isn't life all about experiences??

So the process of research and development starts. I go online and decide to understand the process- what goes into making the cake a success. So questions which come to your mind would be- ingredients needed/ compilation and accurate baking time and temperature. In case you are wondering why this is typed in red- just the Christmas spirit!!

The cake did turn out to be a success (based on taste/softness/feedback).

So let me share the experience of baking the cake with you.

The process of making a traditional Christmas cake starts at least a week prior to D-day ..reason being the mixed dried fruits need to soak in and get drunk in the brandy for at least a week (they plump up post the process to show their happiness :) )

Soak the following in a bowl and refrigerate for a week :

250 gms each of sultanas/raisins/currants

250 gms of mixed fruit /cherries

Apart from this you will need to blanch the almonds (about 100 gms) (soak them in warm water overnight and remove the skin). Post this chop them up.

Beat together 200 gms butter and 200 gms castor sugar.

Add  4 eggs one by one and then beat together again.

Add your bowl of presoaked dried fruits and almonds to this mixture.

Further add the following :

Rind of one lemon and one orange

Spices : crush cinnamon/nutmeg/cloves

Date syrup/honey : 4 tablespoons

Vanilla essence : 1 tsp

Baking powder : 1 tsp ( you can do without this as this kind of cake does not need to rise much)

Finally add 200 gms self raising flour (maida) and you baking mixture is all set to go into the oven.

Pre heat the oven at 150 C. This is the best temperature to cook this kind of cake (slow and easy)

This ideally takes about an hour and a half to cook .Do the knife test( pierce center- knife should come out clean). If not cook for another 10-15 minutes and check.

Cool the cake. Keep feeding it brandy by making small holes in it. This will make the cake moist and supple. I fed the cake for about 3-4 days. This can be stored in an air tight container.

Cake is all set to be eaten and enjoyed on Christmas day- with friends and family...

Please leave your comments ..any suggestions to improve this cake ( as am a novice at this cake)..and also if you tried anything differently..