Because it works, and because it's always popular, we're going to use Delia Smith's Classic Christmas cake recipe.

It does involve some work before the making session – soaking the fruit and preparing the 20 cm round loose bottomed cake tin.

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Ingredients - For the pre-soaking

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  450g currants

  175g Sultanas

  175g raisins

  50g chopped glace cherries

  50g mixed chopped candied peel

  100ml brandy

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For feeding and topping – more brandy.

 

Ingredients - For the cake

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225g plain flour

½ tsp. salt

¼  tsp. nutmeg – freshly grated

½ tsp ground mixed spice

225g dark brown soft sugar

4 large eggs

1 dsp. Black treacle

225g spreadable or soft butter (not hard from the fridge)

50g chopped almonds, skins on

Zest of 1 lemon and 1 orange

 

Preparation before the session

 

   Night before - Put all the fruits (listed in the column headed 'pre-soaking') in a bowl and mix them     with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours.

 

Before the session

 

1. Weigh out all the ingredients and prepare as per the recipe (e.g. zest lemon and orange, chop nuts etc.)

2. Have ready the equipment and materials for lining the cake tin

3. Have the rest of the equipment ready

 

After the session

 

 Bake the cake on the lowest shelf of the oven for 4 hours at 120C fan oven, or 140C conventional oven,  or gas mark 1, until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but - don't look at it for 4 hours.

Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.

When it's cold, 'feed' it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can now 'feed' it at odd intervals until you need to ice or eat it.

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Equipment list:

Lining the Tin, Preparation and Mixing

 

20cm round loose bottomed cake tin

Parchment or grease-proof paper

Pen or pencil

Brown paper

Non elastic string

Scissors

Pastry brush with a little oil

Weighing scales

Zester

Fine grater

Sharp knife for chopping, with chopping board

Teaspoon and dessertspoon

Measuring jug

Large bowl for mixing fruit

Cloth/ clean tea towel

Wooden spoon

Large mixing bowl

Sieve

Electric hand whisk

Large kitchen spoon or spatula

Parchment and foil for keeping the cake in.