In line with tradition, a South African family made a rich fruit Christmas cake last weekend, two months before the holiday. The cake, steeped in rum and set to mature with weekly whisky feedings, highlights the joy of early preparation. Author Tony and his daughter Rebecca followed a custom recipe for this boozy delight.
October marks the traditional start for preparing Christmas cakes, allowing time for flavors to develop. Last Saturday, Tony and his daughter Rebecca baked a large fruit cake using a recipe they devised, drawing on researched ratios. The process began with macerating 1kg of mixed raisins and sultanas overnight in Chamarel vanilla spiced rum, followed by straining and mixing in 300g glacé cherries, 75g citrus peel, 500g chopped walnuts or pecans, and 250g whole raw almonds.
The batter incorporated 250g plain cake flour, ½ tsp each of grated nutmeg, cinnamon, mixed spice, and salt, along with 250g unsalted butter, 250g treacle sugar, and 4 jumbo eggs. Special attention went to lining a 24cm springform tin: buttered insides received multiple layers of baking paper for the base and sides, protruding 3cm above the rim, plus foil underneath and on top to shield from heat.
Baked at 150°C without fan for four hours, the cake cooled overnight on a wire rack. It was then pricked and doused with brandy to keep it moist but not soggy, wrapped in parchment paper, and stored in an airtight container in a dark cupboard. Every seven days, more whisky is poured over it until December.
This boozy version suits early making for maturation, unlike alcohol-free alternatives like fruit juices or tea, which require waiting until closer to Christmas. Tony notes the cake's appeal amid mixed feelings about holiday traditions, emphasizing family memories over spiritual aspects in their secular home. Marzipan and royal icing, with Rebecca handling decoration, are planned for later.