An Epiphany

3 1/2 cups currants                                                         1 1/2 cups golden raisins-sultanas

1 1/2 cups dark raisins                                                    3/4 cup mixed candied peel, finely chopped

1 cup glace cherries, halved                                           3 1/3 cups all-purpose flour

1/8 teaspoon salt                                                              1/2 level teaspoon mixed ginger and cloves

1/2 level teaspoon ground cinnamon                          1/2 level teaspoon ground nutmeg

1 1/4 cups softened butter                                              1 1/3 cups brown sugar

1/2 lemon, zested                                                             6 large eggs. lightly beaten

3 tablespoons brandy plus extra

Directions:

Heat the oven to 300 degrees. The temperature is low, as the cake needs a long, slow bake. It is packed with sugars, fruits, and brandy, and if the temperature is any higher, the outside of the cake will burn and the inside will be under cooked.

Line a 9-inch cake tin with 2 thicknesses of parchment or grease-proof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning.

In a large roomy baking bowl mix the currants, sultanas, raisins, peel, and cherries with the flour, salt, and spices.

In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition – do not try to rush this process as the mixture could curdle. If it does curdle simply add a tablespoon of flour and mix again, this should bring the mixture back together.

Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally, add the brandy.

Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center.

Stand the tin on a double layer of newspaper in the lower part of the oven. Bake for 4 1/2 hours. If the cake is browning too rapidly, cover the tin with a double layer of grease-proof or parchment paper after 2 1/2 hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.

Insert a skewer or fine knife into the center of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake is done. Remove from the oven.

Cool in the tin on a wire rack for an hour. Remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a wooden pick and slowly pour over 2 to 3 tablespoons brandy. This feeding should be repeated every two weeks up until Christmas.

The cake should be stored wrapped in grease-proof or parchment paper in an airtight tin, until ready to serve. Pure yum! Decorate with a white sugar frosting and sprigs of holly, if desired.

You should bake this traditional English Christmas cake at least 2 months before Christmas.

English Christmas Cake

Slip back in time with historical romance author REBECCA DE MARINO. She is the author of The Southold Chronicles (Revell/Baker Publishing Group), a series based on the lives of her ninth great-grandparents, who sailed from England in the 1600s and were one of thirteen founding families of Southold, Long Island. The series includes A Place in His Heart (2014), To Capture Her Heart (2015), and To Follow Her Heart (2016).