This recipe forms the first of a three part series that we are doing in the build up to Christmas.
The soaking of the fruit and nuts is a very important step in the creation of a traditional Christmas cake. Not only does it add to the wonderful flavour of the final product, it also ensures that the fruit is extra juicy, making the cake delightfully moist and light.
For traditional Christmas Cake. Prepare fruit one month to a year before baking
- 250g seedless raisins
- 250g currants
- 250g sultanas
- 100g dried cranberries
- 100g glacé cherries
- 50g flaked almonds
- 50g cashews
- 50g walnuts
- 150g dates
- Zest of one large orange
- 700ml brandy or sherry (dark rum can also work)
- A clean, air-tight jar for storage
It is best to use an air tight glass jar for the storage of your fruit and nuts while soaking. Make sure that the jar and your work surface are clean and dry, without any water at all.
Chop dates and any whole nuts into smaller pieces. The smaller the pieces of fruit, the more variation will be found in each piece of your Christmas cake in the end.
Place all the fruit, orange zest and nuts into your clean jar and cover with the brandy or sherry, making sure all the fruit is covered.
Stir the fruit with a wooden spoon and seal the jar tightly. There should be no air getting in or out of the jar.
Store the jar at room temperature away from sunlight.
Stir or shake the contents of the jar at least every second day until you are ready to bake
pic courtesy of scratchingcanvas.com
We would love to see your creations, so please take some pictures and post them to facebook, twitter or instagram and hashtag #baytreebakes