Perfect Christmas Fruit Cake
This year’s Christmas Cake recipe came courtesy of Felicity Cloake’s new book Completely Perfect which features “120 essential recipes for every cook”.
The first thing to do is soak the dried fruit. We went with dried mixed fruit (sultanas, raisins, and candied citrus peel), soft dried figs, and glacé morello cherries. For the soaking liquor we went with Felicity’s suggestion of whisky. The fruit is usually left overnight but ours ended up soaking for a few days until we finally got around to making the cake.
For the cake you simply cream together butter and dark muscovado sugar. Next in goes the eggs, followed by plain flour, baking powder, mixed spice, ground almonds, and a pinch of salt. The soaked fruit (with any remaining liquid) is added, along with lemon zest, almonds and crystallized ginger.
Once cooked and cooled, the cake is wrapped in a couple of layers of greaseproof paper and stored in an airtight container. You can 'feed' the cake with additional booze up until you are ready to eat or decorate it.