Christmas Fruit Cake

INGREDIENTS
450 Gr. Currants
175 Gr. Sultanas
175 Gr. Raisins
50 Gr. Glace Cherries – rinsed & finely chopped
50 Gr. Mixed fruit peel, finely chopped
20 Gr. Candied Ginger, finely chopped
3 Tablespoon Brandy – Cognac
225 Gr. All purpose flour
1/2 Teaspoon Salt
1/2 Teaspoon fresh grated Nutmeg
1/2 Teaspoon Ground Mixed spices
225 Gr. Butter
225 Gr. Brown Sugar (light or dark – depending on what you have at hand)
4 Large Eggs
50 Gr. Almond chopped
1 Teaspoon Molasse – Black Treacle if you have
Zest of 1 Large Lemon
Zest of 1 Large Orange

METHOD
Pre-heat the oven at 140 Degrees Celsius. Butter and line with greaseproof paper, 3 small cake tins.

The night before you make the cake, place all the dried fruit and peel in a bowl and mix in the Brandy or Cognac. Cover the bowl with a cloth and leave to soak for at least 12 hours.
Over a large bowl, sift the flour, salt and spices and in a separate bowl cream the butter and sugar together until the mixture is light and fluffy. (This is the most important part of the cake preparation) . Next beat up the eggs and a tablespoon at a time, add them to the creamed mixture, beating thoroughly after each addition. It may look like it is starting to curdle, if it is so, add a little bit of flour. When all the eggs have been incorporated, fold in the flour and spices, a little at a time and then fold in the soaked fruits and nuts, treacle and grated lemon and orange.
Bake the cakes at the bottom of the oven for about 3 – 3.5 hours and don’t open the oven until the 3 hours mark. Insert a skewer and if it comes clean, take the cakes out and let them cool at room temperature.
When cooled, pour a little bit of cognac and let the cake absorb it all. Wrap the cakes in cheesecloth and aluminum foil. Keep in a cool place.
Give the cakes a little Cognac bath every two weeks, until Christmas.
They will be tender, soft, spicy and with a hint of Cognac. Fah la la la la !