Holiday Recipe: Dark, Rich South African Christmas Cake
Courtesy Ymke Condy

First, prepare the fruit. Wash the candied cherries in warm water to remove the syrup and wipe dry. If necessary, wash the currents and raisins and allow to dry completely. Chop the raisins, almonds and candied citrus peel. Prepare an 8 inch square or a 9 inch cake pan at least 3 inches deep, line it with double waxed paper or baker’s paper at the bottom and sides and a band of brown paper around the outside. Cream the butter and brown sugar with the molasses and lemon and orange rind. Continue beating until the mixture is soft and light. Whisk the eggs and liquid and gradually beat into the creamed butter mixture, adding a little sifted flour if it shows signs of curdling. Sift the flour and spices together. In this recipe you do not need any raising agent. Mix the fruit with the almonds and candied peel. Fold thoroughly into the creamed mixture with the flour and spices. Put the mixture into the prepared cake pan and bake in the center of a moderate oven (325 degrees) for 1 ½  hours, then lower to cool oven (275 degrees) for a further 3 hours.  Look at the cake after 1 hour at the lower temperature; it should be golden in color. Cover with foil if it is becoming too brown. If it is any darker at this stage, lower the temperature again. Test to see if it is cooked by pressing firmly then listening – an uncooked fruit cake makes a distinct “humming” sound which stops when it is cooked –  or insert a skewer into the center of the cake. If it comes out clean, then the cake is done. Leave to cool completely in the pan, then turn out carefully on to a wire rack. Cover with marzipan or royal icing. Decorate with Christmas cake decorations.