Creole Xmas Cake

I have no idea where I found this recipie, but it is delicious, there is a lot of alcohol in it but it does not taste of alcohol.  I have only ever made it with the specific mix of fruit, never with a "mixed fruit" packet.  I keep this in the fridge until xmas day (wrapped in baking paper and then foil) so it does not get exposed to hot temperatures. 

The texture of the cake is almost pudding like, and I think it would make a great Xmas pudding, next year we will give it a go.  Cherry brandy is very hard to come by, and I have to thank a long time friend Dave for getting me some, it should last a few Christmas Cakes.

There are a few options you have, so read the whole recipie first!  Baking it can be a bit tricky, if you have a fan forced oven lower the temp by at least 10 degrees, and make sure you keep an eye on this cake as it can burn easily.  Also, line your tin with a few layers of newspaper and then the baking paper, this insulates the cake as it cooks.  I have also cooked this cake with a pan of water in the oven - although I don't know if it made any difference. 

 It is made in two steps, 1 week apart.

RATING: for an advanced cook, with some time on their hands.

CREOLE XMAS CAKE

STEP 1
500 g raisins
60g chopped pecans
60g glace chopped cherries
125g chopped prunes
250 g currents
125 g mixed peel
2 teaspoons vanilla essence
2 teaspoons bitters
1 tablespoon brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons each of Brandy, Dark rum, Port, Cherry Brandy and water.

Place all the ingredients into a large pot, simmer for 10-15 minutes.  (This is done to plump up the fruit, so if the fruit is quite plump and fresh simmer for 10 minutes, if not, go for 15)
Leave covered in a container for 1 week  (by this time it will have absorbed all the alcohol and the spices are mellow).

STEP 2 - 1 week later.

Soften 280g unsalted butter to room temperature, mix in electric mixer with 280g brown sugar until light and fluffy.
Add 5 eggs, one at a time, until fully combined.
Turn off mixer, and combine with the fruit using a wooden spoon.

In a sifter, place 280g of plain flour.  Take out one tablespoon full, and replace this with 1 tablespoon of self raising flour.  Sift into fruit mixture and combine well.

Place the mixture into a large 30cm tin that has been lined with baking paper.  Cover the top with a 'tent' of foil that has a hole in the middle to stop it burning.  Bake for 4 hours at 150 degrees centigrade.  Take the foil off after 3 hours.  Let it cool in the tin.

NOTE 1: Alternatively you can put this mixture into smaller tins and bake for less time.  Watch the cake as it has a tendency to burn on top.  My 6 inch tins only take about 1 hour.

NOTE 2:  This cake is very nicely decorated by placing pecan nuts in a pattern on the top.  Again, you must watch out for burning!

NOTE 3:  I mix about 1/2 cup with brandy, rum and port; then pour this over the cake when it comes out of the oven - delicious!