Christmas is a time for parties, entertaining and forgetting about the diet. It is a season of goodwill and good food. Those of us that do the traditional Christmas Day Dinner will spend most of our day back and forth from the kitchen to the lounge, collecting stray pieces of wrapping paper for the recycling bin on our way to check on the turkey.
Those of us who don’t cook the Christmas dinner … well, they’re just lucky I guess!
I do love to cook, and though I’m not exactly the world’s best baker, I do like to try.
About a year ago I lost someone eho meant a great deal to me. She was a whizz in the kitchen and she had more receipes than you could shake a stick at. (I bet Christmas dinner at her house was wonderful!). This is a receipe that she passed on to me a few months before she died. She said that even *I* could probably manage it!
I’ll be making it this Christmas in memory of her – I just hope I do it justice!
1kg dried mixed fruit
750ml fruit juice
500g self raising flour
35ml brandy or rum (optional)
250g dark cooking chocolate
1. Soak the dried fruit in the fruit juice and alcohol (if using) overnight.
2. Preheat oven to 125 degrees celsuis
3. Stir the flour into the soaked fruit and mix well
4. Spoon the mixture into a 22cm lined cake tin and bake for 2.5hrs in the bottom of the oven or until cooked through
5. Remove and leave to cool
6. Once the cake is cooled, warm the cooking chocolate until melted and add the cream to make a chocolate ganache
7. Coat the cake in the ganache and put in the fridge to set
This cake serves around 8 people and should keep well in an airtight container for around three weeks.
Written by our regular contributor Karen Hannah.
All views expressed in this article are those of the authors and do not necessarily represent the views of Room To Grow.