Traditional Christmas Cake Recipe

For a Christmas cake with longevity, traditional methods like slow baking and occasional feeding with brandy or rum can help preserve it for several months. 

Ingredients:
300g mixed dried fruits
100g dried cranberries
100g chopped dates
100g dried apricots, chopped
100g mixed nuts, roughly chopped
Zest of 1 orange and 1 lemon
150ml brandy or rum (for soaking + additional for feeding)
200g wholemeal flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
200g coconut sugar
200g coconut oil
3 large eggs

In a large bowl, combine the mixed dried fruits, cranberries, dates, apricots, chopped nuts, and citrus zest.
Pour over the brandy or rum, stir well, and cover. Let the fruit soak for at least 24 hours, stirring occasionally. For the best flavour, soak the fruit for up to a week, stirring daily.

Once the fruit have soaked...

Preheat the oven to 140°C and line a deep 8-inch cake tin with double layers of baking paper, extending a few inches above the rim to protect the cake during the long baking time.

Sift together the flour, baking powder, cinnamon, nutmeg, and ginger.

In a large bowl, cream the coconut oil and coconut sugar until light and fluffy. Add eggs one at a time, beating well after each addition. 

Fold the soaked fruit mixture into the wet ingredients, then gently fold in the dry ingredients until well combined.

Spoon the batter into the prepared cake tin and smooth the top. Bake for 2.5 to 3 hours, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover loosely with foil.

Let the cake cool in the tin. Once cooled, remove from the tin but keep the baking paper on. Poke small holes into the top of the cake with a skewer and brush over 1–2 tablespoons of brandy or rum.

To store, wrap the cake in parchment paper, then foil, and place it in an airtight container. Store in a cool, dark place.
Every 1–2 weeks, unwrap the cake and brush with a tablespoon of brandy or rum to keep it moist and enhance flavour. Wrap it up again and store.

This cake will improve with age and can be stored for several months. For the best results, make it in November and feed it weekly until Christmas (or even beyond).