Creole Christmas Cake

This very rich cake from the west indies is ideal for those who prefer not to ice their Christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake. The fruit and nuts are soaked for a week before baking.

Ingredients

 * 3 tbsp rum
 * 3 tbsp brandy
 * 3 tbsp cherry brandy
 * 3 tbsp cointreau
 * 3 tbsp water
 * 1½ tsp angostura bitters
 * ½ tsp ground cinnamon
 * ½ tsp ground nutmeg
 * ½ tsp ground cloves
 * ½ tsp salt
 * 1½ tsp vanilla extract
 * 1 tbsp molasses sugar
 * 225 grams sultanas
 * 225 grams raisins
 * 225 grams currants
 * 100 grams stoned no-soak prunes chopped
 * 50 grams glace cherries, chopped
 * 100 grams mixed candied peel
 * 50 grams almonds, chopped
 * 50 grams pecans, chopped
 * 250 grams self-raising flour
 * 250 grams demerara sugar
 * 250 grams butter, room temperature
 * 5 eggs (size 1)

Directions

 * 1) Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan.
 * 2) Then add the spices, sugar, fruit and nuts.
 * 3) Stir the ingredients together and heat them over a very low heat until the liquid is just moving - do not let it boil.
 * 4) Simmer for about 15 minutes.
 * 5) Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.
 * 6) Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.
 * 7) Stir the mixture from time to time during the next few days.
 * 8) Six to eight days later, preheat the oven to gas 1 / 275°F / 140°C. cream the butter and sugar together and fold in the flour and beaten eggs.
 * 9) Add the fruit mixture a little at a time until it is evenly blended.
 * 10) Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3½ to 4 hours.
 * 11) If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.
 * 12) When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.
 * 13) This cake will keep for a few weeks.