Creole Christmas Cake

This very rich cake from the west indies is ideal for those who prefer not to ice their Christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake. The fruit and nuts are soaked for a week before baking.
== Ingredients ==
* 3 tbsp rum
* 3 tbsp brandy
* 3 tbsp cherry brandy
* 3 tbsp cointreau
* 3 tbsp water
* 1½ tsp angostura bitters
* ½ tsp ground cinnamon
* ½ tsp ground nutmeg
* ½ tsp ground cloves
* ½ tsp salt
* 1½ tsp vanilla extract
* 1 tbsp molasses sugar
* 225 grams sultanas
* 225 grams raisins
* 225 grams currants
* 100 grams stoned no-soak prunes chopped
* 50 grams glace cherries, chopped
* 100 grams mixed candied peel
* 50 grams almonds, chopped
* 50 grams pecans, chopped
* 250 grams self-raising flour
* 250 grams demerara sugar
* 250 grams butter, room temperature
* 5 eggs (size 1)
== Directions ==
# Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan.
# Then add the spices, sugar, fruit and nuts.
# Stir the ingredients together and heat them over a very low heat until the liquid is just moving - do not let it boil.
# Simmer for about 15 minutes.
# Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.
# Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.
# Stir the mixture from time to time during the next few days.
# Six to eight days later, preheat the oven to gas 1 / 275°F / 140°C. cream the butter and sugar together and fold in the flour and beaten eggs.
# Add the fruit mixture a little at a time until it is evenly blended.
# Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3½ to 4 hours.
# If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.
# When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.
# This cake will keep for a few weeks.
Category:Almond Recipes
Category:Angostura bitters Recipes
Category:Brandy Recipes
Category:Christmas fruitcake Recipes
Category:Cointreau Recipes
Category:Currant Recipes
Category:Demerara sugar Recipes
Category:Glace cherry Recipes
Category:Golden raisin Recipes
Category:Kirsch Recipes