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.

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 3 1/2 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.