Christmas a cakewalk (+recipes)

Long a favourite, the festive fruitcake we know today dates back to the Middle Ages. In the 13th century, dried fruits were brought to Britain from the eastern Mediterranean. Light fruitbreads became popular. Rich fruitcakes gradually evolved but were served only on special occasions.
For years, making a rich fruitcake was a major undertaking. Dried fruits needed to be washed, dried and pitted. Sugar came in loaves and had to be cut, pounded and sieved. Butter was rinsed in water, sometimes rosewater. Eggs were usually beaten for 30 minutes. Finally, the cook had to stoke the fire in the coal range before the cake could be cooked. No wonder the treats were served only on special occasions.
Modern thinking is that ovens are now so sophisticated that the cake pans for rich fruitcake do not require lining. However, these cakes take a long time to cook and I prefer to line pans with one layer of brown paper and two of baking paper. This helps keep the outside of the cake soft.
Some cooks wrap several layers of newspaper tightly around the outside of the tin to prevent a crust forming.
About 30 minutes before the end of cooking, test your cake with a thin skewer. If it comes out clean it is cooked. If you like your cake moist, you may wish to shorten the cooking time given in the recipe.
Put the cooked cake in its pan on a rack. If the cake is a little overdone, paint it with some brandy or other spirit while it is still warm. Brush a little over the top and repeat several times once it has been absorbed. Cover with a clean towel and leave to cool in the pan. Wrap the cooled cake in foil and store in an airtight container in a cool place.
For a traditional gluten-free festive cake recipe visit: www.janbilton.co.nz
RECIPES

CHRISTMAS CAKE

375g Plum Amazins (diced prunes)
1/2 cup Prenzel Lemon Zest Limoncello or a liqueur of your choice
300g each: butter, dark cane sugar
5 large eggs
250g good quality dark chocolate
2 1/2 cups (300g) plain flour, sifted
2 teaspoons ground mixed spice
1/2 teaspoon each: ground cinnamon, nutmeg
1 teaspoon vanilla essence
375g each: dried apricots, diced, sultanas
150g each: chopped mixed glace peel, red glace cherries, halved
1 cup walnut pieces
Put the Plum Amazins in a bowl with the limoncello. Cover and soak for several hours.
Line the base and sides of a deep, heavy, 23cm-round cake pan with 1 layer of brown paper and 2 of baking paper. Preheat the oven to 150C.
In a large bowl, cream together the butter and dark cane sugar, until light. Add the eggs one at a time. Add a tablespoon of flour if the mixture looks as if it will curdle.
Melt the chocolate in a bowl over hot water or in the microwave. Stir well. Cool slightly. Add to the butter mixture.
Sift the flour, mixed spice, cinnamon and nutmeg together. Stir into the butter mixture together with the vanilla.
Gently fold in the Plum Amazins, apricots, sultanas, mixed peel, cherries and walnuts. Spoon the mixture into the prepared pan and smooth the top.
Bake for 2 hours, or until a skewer inserted in the centre comes out clean.
Cool on a wire rack. Can be painted with limoncello or other liqueur once a week before cutting. Wrap in foil and keep in a cool place.
BOILED FESTIVE LOAF
A lighter and more economical cake, this boiled version will still keep well for a couple of months.
1 cup each: lightly packed brown sugar, hot water
75g butter
1 teaspoon each: ground cinnamon, ground ginger
pinch salt
1 1/2 cups raisins
150g each: mixed glace peel, glace cherries, halved
2 large eggs, lightly beaten
1 1/2 cups plain flour
1 teaspoon each: baking powder, vanilla essence
Preheat the oven to 180C. Lightly grease a heavy-gauge, 23cm x 13cm loaf pan and line the base with baking paper.
Place the brown sugar, hot water, butter, spices, salt and raisins in a large saucepan. Bring to the boil. Simmer for 5 minutes. Cool to lukewarm
Add the peel and cherries. Stir in the eggs and the sifted flour and baking powder. Lastly add the vanilla. Pour into the prepared pan. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Cool on a wire rack. Wrap in foil and store for a couple of days before serving. The top can be iced with a water icing (1 1/2 cups sifted icing sugar mixed with 2-3 tablespoons of hot water). Decorate with chopped glace cherries once the icing is set. This loaf can also be frozen.

UNBAKED CHRISTMAS CAKE
For a gluten-free option, use plain gluten-free biscuits.
2 x 250g packets malt biscuits or similar
1/2 cup walnuts, lightly toasted and coarsely chopped
1/4 cup each: brandy, golden syrup
1/2 cup each: icing sugar, marmalade
125g butter, softened
1 1/2 teaspoons ground mixed spice
pinch salt
1 1/2 cups raisins
1 cup each: mixed glace peel, pitted prunes, chopped
1/2 cup each: chopped glace cherries, pitted dates
Lightly grease an 18cm square cake pan and line with baking paper or waxed paper.
Crush the biscuits finely in a food processor or with a rolling pin. Place in a large bowl with the walnuts.
Combine the brandy, golden syrup, icing sugar, marmalade, butter, mixed spice and salt. Mix until well combined. Add to the crumbs. Mix well. Combine the fruits and stir in.
Press the mixture into the prepared pan. Cover with foil or waxed paper and refrigerate for 24 hours before using. Store in the refrigerator. The cake can be iced or sprinkled with icing sugar before serving.
AMERICAN CHRISTMAS CAKE
A chunky fruit cake.
70g each: skinned hazelnuts, blanched almonds
1 cup (125g) dried apricots
1 cup pitted prunes
3/4 cup glace pineapple chunks
375g premium fruit mix
1/2 cup flour
1/2 teaspoon each: baking powder, ground mixed spice
100g butter
1/4 cup firmly packed brown sugar
2 eggs
1 tablespoon brandy
1 teaspoon vanilla essence
Topping: whole glace cherries, hazelnuts and slivered almonds
Glaze: 1 tablespoon sugar
2 tablespoons water
1 teaspoon powdered gelatine
Preheat the oven to 150C.
Lightly grease and line the base of a heavy-gauge, 20cm ring pan with baking paper.
Place the hazelnuts and almonds in a bowl with the chopped apricots, prunes, pineapple and fruit mix. Sift the flour, baking powder and spice over the fruit and nuts and combine well.
Cream the butter and sugar until light. Beat the eggs until well combined then gradually add to the butter mixture. Add the flavourings and fruit.
Spoon into the prepared pan. Press the extra cherries and nuts on top.
Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean.
To prepare the glaze, place the sugar, water and gelatine in a cup and stir well. Heat in the microwave for about 30 seconds, until dissolved. Brush lightly over the warm cake.
When cool, store in an airtight container.
Makes about 20 slices.
www.janbilton.co.nz