Well, here it is - it's a complicated procedure! Probably from the days when one had servants
Sorry it's not metric, this cake comes from the avoirdupois days!
At LEAST six weeks prior to baking, which is usually in October (the baking, not the "pickling" of the fruit!) to give the cake time to mature, combine 1lb
each of:
chopped raisins,sultanas, currants in a large jar (The old fashioned sweet jars are good) cover with red wine and either brandy or rum.
On the day:
Grease a 10 inch tin with butter, line with a buttered double layer of greaseproof paper, which should stand well above the tin. Line the outside of the tin (secured with string) with a double layer of brown paper, as high as the greaseproof paper inside. (This may be done after filling the tin)
Sieve together 12 oz self raising flour, 1/2 teaspoon salt, 1 dessertspoon mixed spice, 1 dessertspoon ground cinnamon, 1/2 teaspoon ground cloves and 1 teaspoon ground nutmeg.
Beat 8-10 oz soft brown sugar (depends on your taste) in a large bowl with 12 oz unsalted butter till pale, fluffy and creamy (Grandma still insists it be done by hand!). Add the grated rind of 1 lemon, 1 tablespoon vanilla extract (not essence, please), 2 teaspoond almond essence.
Fold in 8 eggs, one at a time, with a spoon of the flour mixture. Add rest of flour mixture and fold in.
Drain fruit from wine and add to mixture with 1 oz chopped crystalised angelica, 8 oz chopped crystalised citrus peel, 8 oz chopped glace cherries, 4 oz chopped skinned almonds, 4 oz ground almonds.
If the mixture is too dry add the wine from the jar, or a little brandy or a little milk. Spoon into the tin, smooth over so there is quite a large dip in the middle.
Bake on the shelf below the centre one at 300 deg F (150 deg C) for an hour and a half. Then cover the tin with a double layer of brown paper and continue baking at250 deg F (130 deg C) for 3 - 3 1/2 hours. A bowl of water on the floor of the oven can be used to keep it moist.
Watch carefully towards the end it must not dry out. It's done when the skewer comes out clean.
Leave in the tin overnight to cool. Wrap in in several layers of greaseproof paper, then in foil and then in an old Chocolate tin which is sealed with sticky tape.
Six weeks before Christmas (or birthday, or wedding) unwrap the cake, prick all over and pour 4 tablespoons brandy and rewrap and reseal as above.
The cake I described above was eaten three years after making but was moistened with brandy or rum every 3 or 4 months or so as above; it is this I feel, which helps to keep it moist, not the sugar which is quite reasonable in a cake like this.
Sorry for the long message, and the long procedure, but try this cake once and you will want none other!
ENJOY!!
"I would not enter on my list of friends (Though graced with polished manners and fine sense, yet wanting sensibility) the man who needlessly sets foot upon a worm." William Cowper.
