Thursday, November 18, 2010

Making Christmas Fruit Cake

This is one of my favourite Christmas traditions! I first started by choosing an apron ( I have a THING for aprons!) This one I bought in a little collectables shop in Guelph. It was to be my last visit to Guelph before Emma left for BC. SUCH a cute shop and so fun to look through all the retro stuff...and so many laughs, right Lisa? “Golly” that was fun!

Once the apron was chosen I dug out my mom’s old Kenwood mixer. I usually do the mixing by hand, but I figure it will be a new part of the Fruitcake tradition now, seeing as this is my mom’s recipe. Actually, it’s HER mom’s recipe! The machine is cool, but the bowl is not so big and I had to finish the mixing in my big stainless steel bowl, by hand. Still, I think the mixer definitely goes with the apron!

The dried fruit- Thompson raisins, sultanas, currants and candied peel- were mixed in a separate bowl, doused with some Brandy and left to soak for a bit.

The flour is mixed with the lovely spices...cinnamon, nutmeg, ginger and allspice..........all the rest of the ingredients are added along with the brandied fruit...

The past couple of years, I have poured the batter into one large and three small loaf pans. We keep the big one for Christmas visitors...SO yummy with a hot cup of Earl Grey....and the other three are usually given as gifts. (This year, I will be sending one out west to Em)
After the cakes are cooled, a bit of Brandy is drizzled over each cake and then they are wrapped in foil (or muslin) and stored in a container in the fridge. Once a week, they get another drizzle of Brandy. That is done for three weeks and then they sit for another week to let the flavours really come together. Then they are ready for tasting! (or mailing)This year, the cakes will be ready by December if you want a taste,let me know when you're coming and I'll put the kettle on for tea!