Durvillea Wines

Last weekend was a big one for the Waghorn family. Simon turned 50 and we threw him a big party at Astrolabe Farm. Sadly, none of us took many pictures but hopefully some that my aunt Nicki took will surface soon. A great time was had by all – particular highlight for me was watching Dad pogo-ing around the dancefloor to the B52’s later on in the evening…

Having the whole family together (along with lots of extended family and old friends) got us thinking about the next big occasion in the family calendar – Christmas. Every family has their traditional Christmas (or other seasonal holiday) foods and recipes. We’d like to share one of ours, the Christmas Cake. It’s not that original but , as for many other families, the making of the Christmas cake carries with it a lot of meaning and memories.

Our recipe comes from our maternal grandmother (Jane’s mother) Ruth Forrest. Our lovely Nana is sadly in a home suffering from severe dementia but we think of her often, particularly in the kitchen as she was a phenomenal cook. This is Nana’s recipe and the copy we have is precious to us, as it is hand written by her. The hard copies of recipes are so evocative, this one has the smears and smudges of a well used recipe as well as the conversions and additions written by my mother, Jane (and a few extras from Dad/Simon). It’s a very visual reminder of my family tree.

This cake has been a Christmas Cake, a wedding cake and a Christening cake in our family. The lucky way to make it is to let everyone stick their hands into it and mix it up a little.

Here’s the recipe:

Ruth’s Christmas Cake

625gms Butter

250gms Brown sugar

250 gms White sugar

750 gms Flour

12 eggs

Tbsp almond

1 kg Currants

1 kg Sultanas

375 gms Sunmaid raisins

125 gms cherries

60 gms almonds

250gms peel

2 tsp cinnamon

pinch nutmeg

1/2 cup brandy

Pour brandy over fruit – I leave overnight. Better to line tin the day before also (easier next day). Cream butter & sugar, add essence. Add egg yolks & mix well (little flour with eggs [I can't quite read this bit - Meg.] won’t curdle.

Next add flour & fruit [and SPICE! - Simon's note]. Lastly beaten egg whites.

Cook six hours in lined tin, light cardboard base – newspaper folded about 3 thick then grease proof. Paper above tin about 2 inches – I put piece of cardboard over cake [can't read here! - Meg] about an hour, won’t burn but smells like it will. [Some hard to read instructions about lining tin]. Bake 300 for 1 hour then 250 – cook 6 hours – place middle – tray underneath.

Use 1/2 recipe will be big enough. 1/2 cooking time – don’t panic if getting too brown – turn to 200. Don’t open oven too much.

Leave in tin until cold, then remove.

Good luck.

- Ruth (& Meg)