British Christmas Cake

Sounds like a very interesting cake from Sheldon, but I will repost a
typically British recipe as well.
Why do I do it? I don't know. The last time I typed all this out, in
response to a direct request, I may just as well have fired it into
space, for all the acknowledgement I got. At least it's just cut and
paste this time. I am writing this from Paris, where I have just
experienced the creative genius of the best chef in the world.

Anyway, the cake..

It is half a pound of most things. You can up the almonds if you like;
don't chop them too fine.
Make a special effort to coat the half cherries with flour, to help
stop them sinking.

We line an 8 inch round, removable bottom cake tin with bake-o-glide
sheet, cut to shape. This can be re-used.

Use very good brandy and put in an extra splash for luck.
The fruit can be soaked in the brandy overnight.

8oz California raisins
8oz Australian sultanas
8oz Greek currants
4oz mixed chopped candied peel
4oz glacé cherries, halved
2oz candied angelica or pineapple, chopped
4oz chopped blanched almonds
8oz plain all-purpose flour, sieved twice
2 teaspoon fresh ground cinnamon
1/2 teaspoon freshly grated nutmeg
8oz unsalted butter
8oz dark soft brown sugar
1 tablespoon black treacle
4 medium eggs
Juice and rind of a lemon
4fl oz cognac or armagnac


Beat the softened butter, sugar and treacle till pale and "fluffy".
Beat in the eggs, one at a time, adding a spoonful of flour to prevent
curdling.
Toss the remaining flour with all the dried fruits and spices and mix
well into the butter and egg mixture. Also incorporate the lemon juice
and zest, and the alcohol
Mix it all very well; we use a Kitchenaid.

Preheat oven to 150C. Pour cake into tin, pushing well into 'corners'
and wiping any bits off the sides to prevent burning. The mixture is
quite stiff and can be shaped to form a slight well in the middle. Then
when it rises, it should be flat (if you see what I mean).

Wrap a thick layer of newspaper around the tin. Have it come about two
inches above the top to help prevent burning. After 2 hours of baking
cover cake with paper, if it is browning well. After 3 1/4 test with a
skewer. If skewer comes out clean, thats it. If not, test every 1/4
hour. This is a stressful time with any cake making, because we don't
want to overcook; better a little under.

Let cool completely and turn out of the tin onto a rack. Let rest
overnight.

In the morning, wrap tightly in greaseproof paper, then in foil. Place
in a tin and seal the lid with tape. Put in the pantry or the top of
your wardrobe.
Mid November, in your case, take it out and use a hypodermic needle to
inject more brandy. About a sherry glass full. In several places,
push the needle in 2/3 of the way, then withdraw slowly while
injecting. No needles laying about the house? Do your best with a
skewer and teaspoon.
Rewrap and seal into its tin.

It should be covered with almond marzipan and fondant or royal icing
just a few days before Christmas. Enjoy a slice with an Oloroso
sherry, Matusalem, if you can get it.

Note that, sealed up, this cake will keep for several years and will
improve, especially if injected with brandy from time to time.

--
Steve Martin

http://www.smartco.cwc.net

source: rec.food.cooking