This years recipe has been given to me by a friend, who inherited it from an ex mother in law, who became known as Satan (hence the name of the cake). This cake should be made at least 8 weeks before it is due to be eaten, so that it has time to mature.
Ingredients
225g plain flour
1/4 tsp salt
1 tsp ground mixed spice
200g butter
200g dark brown sugar
2 tbsp black treacle
1/2 tsp vanilla essence
4 medium eggs, lightly beaten
800g dried mixed fruit
100g chopped mixed peel
150g glace cherries halved
100g blanched almonds, chopped
3 tbsp brandy
Bottle brandy or whisky
Instructions
At least one week before you intend to bake the cake, put all of the fruit into a large bowl, and pour over plenty of brandy or whisky so that the fruit can soak it up. If you feel it would be too boozy for your taste, you can substitute apple or orange juice (I used mainly calvados, with a little apple juice). Stir occasionally and top up if it drinks all of the liquid too quickly.
Cooking time : 3-4 hours
Oven gas mark 2/150 deg C
1. Grease a 20cm round or 18cm square deep cake tin and line the base and sides with a double layer of greaseproof paper. If you have some brown paper (parcel paper) or corrugated cardboard wrap a layer around the outside of the tin and tie with string (this helps to keep a little of the heat off the edges of the cake)
2. Sieve together the flour, salt and mixed spice.
3. In a separate bowl, cream the butter, sugar, treacle, and vanilla essence together until light and fluffy.
4. Beat the eggs into the wet mix, a little at a time, adding a tbsp of the flour mix with the last amount.
5. fold in the remaining flour, then the fruit and almonds.
6. Turn into the prepared cake tin and make a slight hollow in the centre.
7. Bake in a cool oven for 3-4 hours, testing after 3 hours by inserting a skewer into the middle; if it comes out clean, the cake is cooked.
8. Once cooked remove from the oven and leave in the tin on a rack until cold.
9. Make a few holes in the top of the cake with a skewer and feed the cake the whisky or brandy.
10. Wrap well with two layers of greaseproof paper then a layer of foil (making sure the foil doesn't touch the cake at all.
11. Once a week unwrap the cake and feed it with a little whisky or brandy - 1-2 tbsp is plenty.
12. A few days before it is due to be eaten, cover with marzipan (I used shop bought). Leave this to air dry at least 24 hours, then ice with royal icing and decorate.
Ingredients
225g plain flour
1/4 tsp salt
1 tsp ground mixed spice
200g butter
200g dark brown sugar
2 tbsp black treacle
1/2 tsp vanilla essence
4 medium eggs, lightly beaten
800g dried mixed fruit
100g chopped mixed peel
150g glace cherries halved
100g blanched almonds, chopped
3 tbsp brandy
Bottle brandy or whisky
Instructions
At least one week before you intend to bake the cake, put all of the fruit into a large bowl, and pour over plenty of brandy or whisky so that the fruit can soak it up. If you feel it would be too boozy for your taste, you can substitute apple or orange juice (I used mainly calvados, with a little apple juice). Stir occasionally and top up if it drinks all of the liquid too quickly.
Cooking time : 3-4 hours
Oven gas mark 2/150 deg C
1. Grease a 20cm round or 18cm square deep cake tin and line the base and sides with a double layer of greaseproof paper. If you have some brown paper (parcel paper) or corrugated cardboard wrap a layer around the outside of the tin and tie with string (this helps to keep a little of the heat off the edges of the cake)
2. Sieve together the flour, salt and mixed spice.
3. In a separate bowl, cream the butter, sugar, treacle, and vanilla essence together until light and fluffy.
4. Beat the eggs into the wet mix, a little at a time, adding a tbsp of the flour mix with the last amount.
5. fold in the remaining flour, then the fruit and almonds.
6. Turn into the prepared cake tin and make a slight hollow in the centre.
7. Bake in a cool oven for 3-4 hours, testing after 3 hours by inserting a skewer into the middle; if it comes out clean, the cake is cooked.
8. Once cooked remove from the oven and leave in the tin on a rack until cold.
9. Make a few holes in the top of the cake with a skewer and feed the cake the whisky or brandy.
10. Wrap well with two layers of greaseproof paper then a layer of foil (making sure the foil doesn't touch the cake at all.
11. Once a week unwrap the cake and feed it with a little whisky or brandy - 1-2 tbsp is plenty.
12. A few days before it is due to be eaten, cover with marzipan (I used shop bought). Leave this to air dry at least 24 hours, then ice with royal icing and decorate.
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