Most people cringe at the thought of the traditional Christmas cake for its strong alcohol odor, its candied fruitiness and it’s sweeter than sweet marzipan icing. Contemporary experimentation however has seen the Christmas cake experience a renaissance and is fast becoming a popular treat outside of Europe.
The latest version of the Christmas cake made its grand debut around 1870 in Victorian England. This is the fruitcake with persevered candied fruit that we have all come to know today.
The Christmas cake comes from humble beginnings and its predecessor was hardly a sight for sore eyes and came in the form of what can only be described as porridge. This concoction was thought to span back to the early days of Christianity. Christmas cake since evolved into a fine cakey mixture created from finely ground wheat flour with the signature candied fruit pieces eventually finding its way into the mixture until we have arrived at our current Christmas cake incarnation in all its fruit and nutty glory.
What Christmas would be complete without the cake? Here is a modern day spin on an old favorite:
Rich Dark Christmas Chocolate Cake
Ingredients:
4 cups of dried mixed fruit
2 cups chopped pitted prunes
1 cup stout beer at room temperature
250g unsalted butter at room temperature
1 cup dark brown sugar firmly packed
2 tbs golden syrup, or light corn syrup
1 tsp bicarbonate of soda
4 eggs, lightly beaten
2 cups of plain flour
1 tbs mixed spice
1 cup blanched almonds
Christmas ribbon to decorate
1. Place mixed fruit, prunes and beer in a large bowl. Stand covered overnight at room temperature.
2. Grease a deep 12.5 inches round cake pan. Line base and side with 3 layers of baking paper, extending paper 2 inches above edge of pan.
3. Place butter, sugar and syrup in small bowl of electric mixer. Beat until combined. Transfer to a large bowl. Add fruit mixture, soda and eggs. Stir well. Add combined sifted flour and spice. Stir well. Spoon into a prepared pan. Smooth over top. Decorate top with nuts.
4. Cook in a slow oven (302 degree Fahrenheit or 150 degrees Celsius) for 3 hours, or until cooked when tested. Cover loosely with foil during cooking if top starts to over brown. Remove from oven. Cover with foil. Wrap in a clean tea towel. Cool cake in pan overnight before turning out.
5. Decorate with Christmas ribbon before serving.
You can serve with a dollop of cream or a scoop of ice cream. This recipe can keep for up to 6 months or more if stored in an airtight container and placed in a cool dry place. It still tastes as delicious as the day it was made.
Bon appetite!
