40 Knots Christmas Cake

Mmmmmm…. this will be sure to become a favourite at celebrations. This is our take on an international cake taking fruits and spices from around the world, and of course, our cellar. You will want to plan for this cake, as the longer it is in the freezer before serving, the better it gets. We suggest one to three months.

Ingredients

• 1/4 lb Fruit peel mix of orange and lemon
• 1 1/4 lbs Pickled on Grapes – 1 to 2 jars as per your liking, rinsed and brine strained of spices
• 1 1/4 lbs Dried cranberries
• 1/2 lb Blonde Raisins
• 1/4 lb Dried Black Currants
• 1/4 lb Slivered Almonds
• 1/4 lb Pecans
• 1/4 cup Flour to dredge fruit
• 1/2 cup Butter
• 1/2 cup Golden Yellow Sugar
• 3 Eggs
• 1/2 cup 40 Knots Pilot
• 1 cup flour
• 1 tsp Cinnamon
• 1/4 tsp Baking Soda

Directions

Mix fruit and stir in Pickled on Grape brine that has been strained to remove spices.  If you don’t have enough brine, no problem, add 40 Knots Pilot.  Let it stand overnight.

Cream butter and add sugar.  Add in eggs.  Beat.  Mix dry ingredients and Pilot into the batter.

Add nuts to the fruit mixture.  Strain excess liquid.  Liquid can be reserved for “feeding” the cake while it is warm after baking if you are going to freeze the cake for one to three months.

Dredge the fruit and nut mixture with flour.

Gently stir in the fruit and nut mixture into the batter.

Line a loaf pan with parchment paper.  There is a very small amount of baking soda, so you can fill almost to the top.

Heat oven to 250°.  Place the loaf pan in the oven.  Place a small pot of water beside the loaf ban.  Bake for 2 1/2 hours.

When cool, wrap each loaf with tinfoil and then plastic.  Freeze to blend and enrich flavours.

May frost with almond paste or marscapone.  Marzipan is also delicious.

Slice and serve.