Fruit cake, not just for Christmas.

So, the general rule is that when you have a baby your mum comes to visit.  However you may remember we live in a teeny tiny itsy bitsy studio apartment. There is barely room for a Moses basket let alone a Nanna. So you can imagine my sheer panic when I get the phone call to say "I've booked the flights, I'm coming to see my new little grand child."

Luckily I am very blessed and have wonderful friends, some of whom are giving up their whole apartments or front rooms for set periods so Nanna can come visit. I can't thank you enough.

So, my Mum is coming from the other side of the planet. It will be nice to have her visit. Mum loves fruit cake so this is an excellent excuse to make my favourite Christmas cake. It's rich and moist and really you don't need an excuse to make it, but it helps!


CHRISTMAS CAKE

1kg Dried fruit     You could use raisins and sultanas with .... yawn....
                           Be adventurous try  apples, pears, apricots, cranberries, prunes
                           All chopped to the size of raisins.

1 portion of alcohol      There are no hard and fast rules
                                    If you don't like alcohol use your favourite juice.
                                    I used sherry, rum, port, red wine, angostura bitters, sloe gin, brandy

Combine the fruit and the alcohol and soak for about a week. You want the fruit to be nice and plump soaking up all the alcohol. So check on it every now and then, give it a good stir, add more liquid if you think it needs it.

One week later.....

1/2 tsp Cinnamon                   * Combine everything together
1/2 tsp Nutmeg                      * Pop in fully lined and greased tin
1/2 tsp Ground cloves            * Bake 140*C for 3 hours
250g SR Flour                       * Cover with baking paper continue to bake for 1 hour
250g Brown sugar                  * Skewer will come out clean when done
250g Butter
4 Eggs

                   * Don't forget to feed the cake every few days with a spoonful of brandy.
                      This will make the cake even more moist and irresistible.

                  * I Used 2 x 20cm round tins this time, usually I use 1 big tin.
                     I think I am going to continue using two tins.
                     The cake seems to last a little longer this way, but not much longer!