We're sadly resigned to the fact that we won't be able to see our sons, or grandchildren, or any other relatives at Christmas this year. But the cooler weather reminded me that it's time to bake this year's Christmas cake. We hope we'll still be able to have local friends over during the Christmas period and early January - if not, we'll be eating it all ourselves. I usually only have a couple of slices...
I thought about making it on Tuesday, but I didn't have enough dried fruit. I bought some more on Wednesday morning, thinking I would make it on Wednesday... then remembered that the fruit has to be soaked overnight in a few tablespoons of brandy.
So I weighed the fruit and left it soaking overnight, and for most of Thursday:
- I use dairy-free spread rather than butter
- I use half wholewheat flour rather than all plain
- I use ground almonds rather than chopped
- I can't easily buy dried currants here, other than at vast price, imported, and there's no differentiation between raisins and sultanas. So I use all raisins
- I use grated zest of two lemons rather than one orange and one lemon
- I don't bother to sift the dry ingredients
- I don't use the brown paper and extra baking parchment on top
The rest of the cake is fairly standard - beat in the other 'wet' ingredients, gently fold in the dry ones with the fruit, and spoon it all into the prepared tin. I use a silicon spatula to make sure every last scrap of cake mixture is used: