Now it's very possible that the batter will get quite stiff and so if you need to, use a bit more brandy [you can use the leavings liquid from the drained fruit if there is any] and a bit of milk alternatively to soften the batter a bit and make it easier to mix.
Then comes the fun bit, we always stick a pound coin in the cake, whoever gets it in their piece is meant to have a very good year. Originally it was a silver sixpence in the Xmas [a Victorian tradition] pudding but as my lot don't like pudding & love cake & sixpences are out of circulation we do the pound. Just have to remember to tell people before they bite it to look out for the money. I wrap them in tinfoil so as not to get dirty coins on the cake. Reckon a silver dollar could work just as good.
Once that's done, it's time to add the drained fruit to the cake batter---
The batter with the fruit in it is meant to be stirred by every member of the family to bring it good luck in cooking it. So my husband helps stir it up.
Now it's time to fill the pans with the batter--- Oh, and if you cannot stand the spoon upright in the cake batter then it is not quite thick enough
Don't forget the coin! Put the pans on a baking sheet [cookie sheet] so if it raises over the top of the pan, you don't also have the task of cleaning the oven.
Now bake for 1/2 hour at gas mark 6, that's 220 C or 400 F
After a half hour is up, turn down the heat to gas mark 2, that's 150 C or 300 F and check it every 20 minutes until it's done...springs back to the touch on the top & a toothpick inserted in it comes out clean.
Remove from the oven and let set for a good half hour in the tin...OK mine look a bit burnt but DON'T WORRY I'll be cutting that crust off later in part 2 when they get decorated. [Actually I was putting the Christmas tree up upstairs & didn't hear the timer---but they are all right really]
See, the bottoms are perfect...anyway, then turn them out of the pan and place on the cooling rack upside down to cool entirely
Once cooled, peel off all the baking paper & using a large cocktail toothpick poke holes in the bottoms of the cakes
Using a TEAspoon, sprinkle a small amount of brandy over the bottoms of the cakes, and then put them in cake boxes and every other day feed them with the brandy again until you finish the cakes just before Xmas day.
This year I had some cake mix left over after making 5 cakes. We have someone in our office who is wheat allergic so I used spelt flour instead and made them in cup cakes...we'll see how they go down in the office on Monday...fingers crossed they're as nice as the cakes
I'll do another post later on so you can see how they are finished...look out for it!
Planned the decorations for this year's cake, so will show those later in December when I get them ready!
Happy Holidays!
Please share at will!---Gabrielle 2010/2011