Black cake (start in OCTOBER)
Black cake
The big one. The fruit soaks in rum and cherry brandy for weeks, sometimes all year. Nan kept a jar going permanently and topped it up every Christmas.
Serves 16. Weeks of soaking, 3 hours baking.
You'll need
Tick things off as you get them out.
Method
- 1
Blitz the soaked fruit until it's a thick, rough paste.
- 2
Heat the oven to 140°C (120°C fan) and double line a 23cm round tin.
- 3
Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
About 5 minutes
- 4
Fold in the flour, baking powder and spice, then the fruit paste and the browning. It should look almost black.
- 5
Bake low and slow until a skewer comes out clean.
About 150 minutes
- 6
While it's warm, prick it all over and spoon over the rum. Feed it a little more every few days until Christmas.