Christmas Cake - Part 1 - Fruit Preparation

Its been so long since I've had a Sunday free to do some baking, so I thought I'd make the most of it! An attempt at a new Apple cake recipe (results and recipe to come soon), and I have decided that this is the year I will make my first Christmas Cake! I've always wanted to make one, but have never had the time (a poor excuse really), so, after reviewing many recipes (and trying to decipher different versions in my gran's hand written book), I have chosen combine a few recipes into one, taking the parts I like best of each - could make for an interesting Christmas Cake, that's for sure!!

Getting organised for the cake, I have started with pre-soaking my fruit to get the best flavour in the cake and to make sure the fruit is nice and juicy. I have chosen the fruit that myself and my partner like best, but you can use your own combinations depending on preference.

Ingredients:

• 7 oz Raisins
• 7 oz Glace Cherries, sliced in half
• 7 oz Sultanas
• 3 1/2 oz Dates, chopped
• 2 oz Currants
• 2 oz Caster Sugar
• 60ml Water
• 175ml Brandy
• 1 Cinnamon Stick

Method: 

1. Weigh out the dried fruit, and transfer to a large bowl, along with the cinnamon stick, and mix with a spoon until evenly mixed.
2. Heat the water and sugar in a saucepan (if you have a stainless steel saucepan (or I use the base of my steamer), use this, as I find that dissolving sugar in a non-stick pan tends to scratch the surface when stirring) over a low heat, until the sugar has completely dissolved and the mixture is still clear, making sure not to over-heat the mixture or caramelise.
3. Let the sugar mixture cool slightly, then transfer this to the brandy and stir to combine.
4. Pour the liquid over the fruit and stir well, ensuring the liquid has coated all of the fruit. (If you are pushed for time and have not got time to soak the fruit for 6 weeks, the same effect can be achieved by heating the fruit with the brandy syrup mix - so once you get to step 4, transfer the fruit mixture back into the pan and heat gently on a very low heat for approx 10-20 minutes - you don't want to stew the fruit, but the heat and liquid will help the fruit to plump up and absorb the alcohol mixture enough to give the effect that it has been soaking for 6 weeks! If you are choosing this method, once heated, transfer the fruit mixture with juices to a bowl to cool before adding to your cake mixture.)
5. Transfer the fruit mix into a large air-tight storage container, and store in the cupboard until you are ready to make your cake.
6. Over the next week, stir the mixture every day (or every other day if you don't have time to do it every day), to make sure the fruits are soaking up the brandy and remain nice and moist. After the first week, stir the mixture once a week until you are ready to make your cake.

The longer in advance you can prepare your fruit and allow the flavours to develop, the more intense flavour your Christmas Cake will have. I would suggest soaking the fruit for a minimum of one week, anywhere up to 6 weeks in advance.

As this is my first attempt, I am going to try soaking my fruit for 3 weeks before making my cake.......we will see how I get on!