Homemade Christmas cakes taste far better than anything you'll find in the supermarket and are loads of fun to make. Kids love decorating them too.
Gives 16 good slices
Needs overnight soaking and takes a lazy afternoon to make
1. Put the raisins, sultanas, prunes, cherries, blueberries, cranberries, ginger and orange zest into a large bowl. Pour over the brandy, cover and leave to soak for at least 24 hours, stirring occasionally until most of the brandy has been absorbed.
2. Grease the base and sides of a 20cm round cake tin and line with baking paper. Using a slotted spoon, drain and weigh out 450g of the soaked fruit and put into a food processor. Blend to a thick, dark purée. Preheat the oven to 150°C/fan130°C/gas 2. In a clean bowl, beat the butter and sugar until light and fluffy. Beat in the eggs a little at a time, adding a little of the flour if it starts to curdle. Add the fruit purée, remaining soaked fruit and brandy, golden syrup, vanilla and remaining flour. Fold everything together until well combined.
3. Spoon into the prepared tin and smooth with the back of the spoon. Bake for 2 1/2-3 hours or until a skewer inserted into the middle comes out clean. Cool in the tin for a few hours, then turn out and cool completely on a wire rack.
4. For the brandy butter icing, put the icing sugar, glucose, butter and brandy into a large bowl and beat until soft and smooth. Swirl over the top of the cake, then tie a wide ribbon and bow around the side of the cake. Store the cake in an airtight container and keep in a cool place or the fridge. Eat within two weeks.
Here's a simple but effective decoration – and all you need is a bag of sugar. Put 225g granulated sugar into a small, heavy-based saucepan and dissolve very slowly over a gentle heat. Continue cooking without stirring until it begins to turn a pale caramel colour. Remove from the heat and slowly drizzle the caramel on to a lightly oiled tray in the shape of a star (if you find it easier you can use a spoon to drizzle the caramel). If the caramel begins to set in the pan, return to the heat to dissolve again. Then, in the same fashion, use the caramel to write 'Xmas'. Leave until set, then use to decorate the cake.
© delicious. magazine
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