Christmas Cake

this is the best i've ever had the pleasure to eat

• Ready In: 5 hrs
• Serves: 20

Ingredients

• fruit and spice ingredients

• 3  tablespoons rum
• 3  tablespoons brandy
• 3  tablespoons cherry brandy
• 3  tablespoons port wine
• 3  tablespoons water
• 2  teaspoons  Angostura bitters
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 2  teaspoons vanilla extract
• 1  tablespoon molasses
• 1  lb raisins
• 8  ounces currants
• 4  ounces  chopped no soak prunes
• 2  ounces  chopped  glace cherries
• 4  ounces  mixed candied fruit peel
• 2  ounces  chopped  mixed nuts

• for the cake

• 9  ounces self-raising flour
• 9  ounces demerara sugar
• 9  ounces butter, at room temp
• 5  large eggs

Directions

1. you will need 8"(20cm) square cake tin greased and lined with double layer of greaseproof paper.
2. One week before you intend to bake the cake put all the fruit and spice ingredients in a large pan. Stir well, and bring to a simmer on a very low heat. Simmer for 15 minutes.
3. Allow everything to cool,and pour into a large airtight container,glass or plastic.
4. Leave in the chiller for 7 days,stirring occaisionally.
5. When you are ready to bake the cake,pre heat the oven to 275 degrees.
6. Put all cake ingredients in a large bowl add eggs and whisk or beat to an even blend.
7. Now gradually fold in the fruit mixture until its evenly distributed. Spoon mixture into prepared tin.
8. Bake in the centre of the oven for 3 hours without opening the door. Cover with 2 thicknesses of greaseproof paper and bake for another hour, or until the centre feels springy when touched.
9. cool for 45 minutes then put on a wire rack to finish cooling.
10. Store in airtight box.
11. It's best kept for a month before cutting.
12. decorate as takes your fancy.