Christmas cake

For me, it wouldn't be Christmas without a traditional cake to soak up some of the many beers, that most of us consume over Christmas. With this in mind, I always add beer to the recipe. Only half a bottle - that way, you get to drink the other half when baking.

This recipe should be made at least a couple of weeks in advance. The cake needs "feeding" once a week with brandy, rum or in this case whisky. I'm choosing whisky this year, because I plan to pair the finished cake with a nice bottle of  "Ola Dubh 30", a a dark Scottish ale which has been matured in 30 year old Highland Park whisky casks.

Don't put marzipan on until a couple of days before. Let it sit overnight, and then apply the icing.  I'll post instructions nearer the date!
Serve on its own, or do as Yorkshire folk do and serve it with a nice lump of strong English cheese.
You can make a large round cake, or two loaf sized cakes with this recipe.

You'll need:
225g plain flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated nutmeg
200g butter
200g dark brown sugar
1 tablespoon black syrup/treacle
1 tablespoon orange marmalade
800g dried mixed fruits (raisins, sultanas, apricots, cranberries, dates)
150g glace cherries cut in half
100g lemon peel
100g orange peel
100g almonds cut in half
4 eggs lightly beaten
1/4 teaspoon vanilla essence
20cl dark beer (I used Mikkeller Santa's little helper, but any dark spiced Christmas beer will do)
Brandy, Whisky or rum for feeding

How to do it:
1) Preheat the oven to 150c. Grease a 20cm round cake tin, or a 26cm pound cake tin and line with baking paper (enough to come at least 5cm above the sides to prevent burning).

2) Sieve the flour, salt and spices into a bowl.

3) Cream the butter and sugar in another large bowl. Then mix in the treacle, marmalade and vanilla essence until light and fluffy.

4) Mix the eggs a little at a time to the mixture, adding a tablespoon of flour towards the end.

5) Fold in the remaining flour mixture until well mixed. Add the beer, not forgetting to pour yourself a glass while you are at it. Mix in the dried fruit, cherries, peel and almonds.

6) Pour the mix into your baking tin - make a small hollow in the centre to prevent cracking.

7) Bake in the oven for two/two and a half hours and test with a knife. It it comes out clean, then the cake is ready. If not, put in for another twenty minutes.

8) Take out and make some small holes with a knife. When cooled, pour over a tablespoon of brandy, whisky or rum.

9) Wrap in baking paper, and then tightly in foil. Each week, unwrap and pour a tablespoon of your preferred spirit over the cake.

10) A couple of days before you want to serve the cake, marzipan it and ice it. Instructions nearer the date!

11) Open another bottle of beer, pat yourself on the back, and look forward to Christmas. Be sure to hide the cake somewhere cool and dark. This will keep it moist, and also prevent anyone eating it!