Christmas Cake

I don't normally post my cooking/ baking adventures, but I decided to share a recipe that has been in the family for as long as I can remember.  I think it may have come from my father's brother-in-law, Uncle Bill Burry.  I think it was a recipe that his mother used to make and he gave it to his wife to bake and from there it was distributed throughout.  I recall Aunt Margaret saying that Mr. Burry used to say that if you went out for a day in the woods all that was needed for a lunch was a piece of this cake.  I have to admit it is very filling, considering it has almost four lbs of fruit and nuts.

Preheat oven to 300 degrees.  Grease a tube pan and lightly flour. 

Liquids:

• 1 1/2 cups strong tea that has been cooled. 
• 1 tsp vanilla

If you like the taste of rum in fruitcake,  combine the tea and rum to make 1 1/2 cups liquid.

Fruit and Nuts:

• 1 lb Raisons ( Approximately 450 g)
• 1/2 lb cherries
• 1/2 lb dates
• 1 lb currants
• 1 cup walnuts

Measure quantities of fruit and place in a bowl.  Chop cherries and dates into pieces and crush walnuts.

Dry Ingredients:

Combine the following dry ingredients.  I usually add them to the fruit since the fruit has to be floured prior to mixing with liquids to prevent them from sinking to the bottom of the cake.

• 3 cups flour
• 1/2 tsp cloves
• 2 tsp baking soda
• 1 tsp all spice
• 3 tsp cinnamon

Other Ingredients

• 1 cup margarine
• 1 1/2 cups brown sugar

Cream margarine and brown sugar.  Add the fruit and liquids alternately until they are completely mixed. (I use a wooden spoon for this). Spoon into the pan and place in oven.  I am not sure if it's an old wives tale or not, but I have been told not to open the oven door until the first 1 1/2 hours.  Bake until a wooden skewer inserted into the cakes comes out clean.  This is usually between 2 to 2 1/2 hours.  ( I do this while it is still in the oven.)
The result is a yummy Christmas Cake.  It freezes well and it is a favorite.