Dark Rich South African Christmas Cake!

Ymke Condy, wife of Fossil Rim Executive Director, Pat Condy, shares a favorite holiday recipe. Pat and Ymke were both born in South Africa and spent most of their lives there. Our Human Resource Director, Laura Groome, also lived in South Africa for many years and adds that she likes to cover her cake with marzipan and fondant icing. Enjoy!

Holiday Recipe: Dark, Rich South African Christmas Cake

Courtesy Ymke Condy
4 oz candied cherries
1 ½ lb currants
12 oz golden raisins
8 oz seedless raisins
4 oz blanched almonds
4 oz candied citrus peel
10 oz butter
10 oz dark brown sugar
1 T molasses
Grated rind of 1 lemon
Grated rind of 1 orange
5 large eggs
2 T brandy or sherry
12 oz plain flour
½ t ground cinnamon
½ t ground nutmeg
½ t ground mixed spice
¼ t salt

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.