Share
The story goes like this: during the dark winter months, farmers would save up all their crops and livestock in order to get through until springtime. When December rolled around, they had very little left over - so they would sacrifice the trimmings of Christmas cake in order to make offerings to the gods, in the hope that they would bless their land with new life come springtime. This is why we still have the custom of eating 'Christmas pudding' on Christmas day - a tradition which dates back to pagan times when people offered bread and fruit as sacrifices at the New Year.
So what exactly is Christmas cake? It's an old-fashioned British recipe made from dried fruits and nuts (sometimes called 'fruitcake'). Traditionally it was made with a whole loaf of bread which had been baked during the previous year and then cut into small pieces. These pieces were mixed together with raisins, currants, dried currents and other preserved fruits - along with some oats and sometimes even rice. In order to prevent spoiling, these cakes would be buried underground until they were ready for eating (this is where the term 'bury' comes from). The reason why this recipe has survived so long is that it's unique- there's nothing like it on the market! The flavours are so intense that they literally explode in your mouth.
In days gone by, Christmas cake was a very important part of Christmas culture. It was often used as an engagement gift for young women or as a wedding present for newlyweds (it was believed to bring good luck). In fact, if you were lucky enough to get one of these cakes then you would be considered very fortunate indeed. All the best cakes come riddled with dry fruits that have been soaked in booze until they're practically drunk themselves. This simple recipe helps you bring together all the flavours of the season easily.
Ingredients:
- 100 grams Black Raisins/Currants
- 100 grams Golden Raisins
- 100 grams Dried Plums
- 100 grams Dried Cranberries
- 100 grams Chopped Cherries
- 4 tablespoons Finely Candied Orange Peels
- 50 grams Walnuts Chopped
- 50 grams Chopped
- 50 grams Cashews Chopped
- Dark Rum as needed
Method:
- In a clean dry airtight glass container add 100 grams each of chopped cherries, dried plums, dried cranberries, golden raisins and black raisins along with 4 tablespoons of finely chopped candied orange peels.
- Next add 50 grams of chopped cashews, almonds and almonds. Mix it well around.
- Add a good quality rum into the container. About 500ml tr enough to completely cover the fruits and nuts.
- Seal tightly and leave it at room temperature in a cool dry place. Mix everything around every two days and add more rum if the level is low and the fruits aren't covered.
- Store for at least 3 weeks before using and for up to a year.
