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January 16, 2011 / amyjmcintosh

Boozy Christmas cake

Amy's boozy Xmas cake

My heart swells with pride when I reminisce about the Christmas that has just transpired. I made my first-ever Christmas cake.  At the ripe old age of 34, I figured it was about time I created some traditions of my own.  As someone who ranks cake as one of my favourite foods, but doesn’t like Christmas cake, the thought of whipping a big bowl of dried fruit into a cake has never been appealing.  But this fruity number was pretty damn good. Just ask my Dad. He keeps asking me to take rations over to his house.

I lent inspiration from Paul’s mum for the recipe.  She pointed me in the direction one of the UK’s first celebrity chefs, Marguerite Patten whose recipe dates back to 1954.  Swimming in booze and laden with dried fruit, this is one serious fruit cake recipe. To give it even extra punch, I was very liberal with the quantities of sherry and brandy.  I studded the top of the cake with a skewer and poured a couple of capfuls of booze into the holes during the month leading up to Christmas. For the topping, my assistant chef, Paul, suggested glazing the piece de resistance with runny apricot jam and studding it with brazil nuts and glace cherries. What a creative chap!

I guess you won’t be rushing out to bake this one until next Christmas, but here’s the recipe for Marguerite Patten’s Christmas cake.

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