Every Christmas I rely on my grandmother to bake the Christmas Cake, it’s what she seems to bring each year. I wanted to make my own this year and try it out for myself. My gran gave me the recipe a year or so a go now. A few weeks back I was looking after my gran at my parents place as she had just come out of hospital. I did some cooking for mum and dad and well since it was the start of December, what the hell, why not bake a Christmas cake.
My mum got a new oven this year its gas and well it simply doesn’t like to bake. Mum gave me a few pointers on which shelf to put it on what temp to adjust it too ect. Being pregnant I didn’t seem to absorb everything she said. I put the cake in the oven and after 40 minutes could smell it. Burnt! Top, bottom and the sides and get this it was so overcooked that it was crumbly. A total disaster but you do learn from your mistakes. Dad said he would eat it with custard and that would glue it together.
My second attempt of the cake turned out well. I know my oven, how it works and well its small. I can’t really choose what shelf to put things on for cooking either. A good fruit cake is moist, cooked all the way through and not dry and crumbly. I have succeeded after making a few changes to gran’s recipe.
The best thing about this drunken rum cake is you can add plenty more rum if you want. I don’t think I used enough so feel free to add more. Also it keep really well in the fridge. i have know gran’s Christmas cake to be in the fridge for a month. You only need a small slice as it is very rich. For some reason our family eat it with custard – I am not sure if this is a Queensland thing or a country thing.
What do you eat your Christmas cake with?
- 1.5kg minced fruit
- 200g glace cherries
- 250g butter
- 3 tbsp rum
- 2 tbsp golden syrup
- 1 ½ cup (350g) brown sugar
- ¾ cup of water
- ½ tsp salt
- 2 tsp mixed spice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 6 eggs
- 3 cups (600g) flour
- ½ tsp bicarb soda
- ¼ cup of rum
- In a large saucepan place the minced fruit, glace cherries, butter, rum, golden syrup, brown sugar, water, salt, mixed spice, cinnamon and nutmeg. Place over a medium heat and bring the mixture to the boil stirring occasionally. Reduce the heat and simmer for a further 2 minutes. Allow the mixture to cool about an hour will suffice.
- Preheat your oven to 180’c and line a deep 23cm square cake tin with baking paper, I like to double mine as it helps when taking the cake out.
- Once the mixture has cooled and the eggs one at time stirring after each. Add the flour and bicarb soda and stir to combine ensuring no lumps. Pour the batter into the square tin. Tap the tin on the bench a few times to aid in settling the batter.
- Bake the cake for 35minutes on the middle shelf of your oven then reduce the heat to 160’c. At this point use a piece of alfoil to cover the top of the cake, this prevents it from burning. Cook for a further 2 hours. Using a skewer check the cake is cooked in the center by making sure it comes out clean when removed. Sprinkle the remaining rum over the top of the cake.
- Allow the cake to cool completely. I leave mine overnight before cutting. I store my in the fridge in a sealed container and it keeps for a few weeks.