Easy Christmas cake

I was always put off making Christmas cakes as I thought they were really hard work, until I tried this recipe given to me by a relative.

Since starting to make these about 4 years ago I now have requests each year off family & friends for about 10 cakes, they all love them.  They are really moist and are perfect with a wedge of Wensleydale cheese.

 (I usually make them in Aug / Sept and they are still fine to eat the following August)

I can have two cakes in the oven in half an hour

What you will need (this makes two 8" square cakes)

500g plain flour (cheap flour works best as the more expensive flour is more refined and means the fruit will sink to the bottom
500g butter (I use salted)
500g currants
500g raisins
500g sultanas
500g soft light brown sugar
10 to 12 medium free range eggs
1 x bottle of dark rum
greaseproof paper
tin foil
x 2 8" square cake tins

I bake these cakes for 3 and a half hours in a fan assisted electric oven on the middle shelf at 100 degrees celsius. However all ovens are different so just keep your eye on them.  When you test them with a skewer and it comes out clean they are done.

Start by lining both tins with greaseproof paper

Then in a large bowl (I use an electric mixer) mix  together half of the sugar and half the butter until it is combined well

then add the remaining sugar and butter and mix well

Once the sugar and butter is mixed add about a third of the flour, the raisins and 8 eggs.  Be sure to break the eggs into a cup first before adding them to the mix

Mix well until it is all combined and then add some more of the flour and the sultanas and another 2 eggs

Again mix well

Then add the remaining flour and the currants

Mix all of the ingredients together - you are looking for a "wet cement" type conistency at this stage if you think it needs more moisture add another egg.  I tend to find 10 eggs is sufficient but have occasionally  used 11.  Make sure you get plenty of air into the mixture.  When you have finished mixing it should look something like this

Now you are ready to put the mixture into the cake tins.  Split the mixture evenly between the 2 tins.  It usually works out at about 2kg in each tin

Even out the mixture being careful not to flatten it too much

Tricks of the trade: once it is evenly spread run a fork over the top of each cake (this prevents the fruit from burning at the top when it is in the oven)

Place both cakes on the same shelf and bake for 3 and a half hours (approx).  Just keep your eye on them.

Once you have taken the cakes out of the oven let them cool.  Once they are cool they are ready for their first "drink" of rum. Prick the cake with a knitting needle or skewer all over, as this helps the rum to soak in. I use 1 cap full for each cake. ( 3 times over a few days)

Once the cakes have been "rummed"  I then wrap them in greaseproof paper and tin foil and store in an air tight container.

Keep a little note in with each cake so you can mark our many times they have been "rummed".  After a couple of days unwrap each cake and give them their second "drink" of rum.

Repeat this again in another couple of days and then you are done. Don't be shy with the rum I always give them an extra little splash before wrapping them up for the final time

Keep you cakes wrapped up until Christmas and they will be gorgeous and moist.

We like them as they are but feel free to ice them if you like.  One of our friends gets a cake off me each year and she decorates it herself

I hope you enjoy giving these cakes a go & even better enjoy a slice with a wedge of cheese on Christmas day

(I always make us 2 cakes and we always save one until later in the year,they just keep getting better.  We finished our last one in August and it was lovely).