Choco Orange Christmas Fruitcake and an early Christmas tea

An anonymous writer once famously said, "Until one feels the spirit of Christmas, there is no Christmas. All else is outward display-so much tinsel and decorations. For it isn't the holly, it isn't the snow. It isn't the tree not the firelight's glow. It's the warmth that comes to the hearts of men when the Christmas spirit returns again." I couldn't agree more and this is exactly why we chose to celebrate an early Christmas yesterday, Saturday, the 21st. At the outset, I must confess that my recipe for the Chocolate Orange Christmas Fruitcake is not entirely original but a combination of a few recipes I'd seen in cookery books. A couple of months ago, I had tried out a recipe for a chocolate orange cake and my husband Avi had told me that it reminded him of a Christmas cake. So that really was the starting point for this cake and all I did was tweak that recipe a bit, added some rum, lots of fruit and there it was- my version of a Chocolate Orange Christmas Fruitcake which can easily keep in a closed box for two to three weeks.

Ingredients 600 grams mixed dried fruit 175 grams unsalted butter 250 grams dark brown sugar 500 ml dark rum juice and zest of 3 oranges salt - a pinch 3 large eggs (beaten) 250 grams plain flour ½ teaspoon baking powder 1/2 teaspoon baking soda ¼ teaspoon cinnamon ¼ teaspoon ground cloves Method Preheat the oven to 150°C/300°F. Grease and flour the sides and bottom of a deep 20cm / 8-inch round cake tin, ensuring that no space is left un coated. Put the dried fruit, butter, sugar, range juice and zests into a large wide saucepan and bring to the boil gently, stirring asthe butter melts. Simmer the mixture for 10 minutes, then take it off the heat and leave to stand for 30 minutes. Now, add the beaten eggs, flour, baking powder and spices and stir to combine. Gently pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for at least 1 hour. You will know if its ready when there is a beautiful citrusy, boozy aroma all over the house and the top of the cake should be firm, dry and have cracked somewhat. To ensure its cooked, insert a cake tester into the middle of the cake and it may come out a little sticky.No problem - that really tells you that it is perfectly soft and moist from the inside Put the cake on a cooling rack and leave it to cool for a couple of hours.Once it has cooled completely, un-mould it from the tin and wrap the cake well in a layer of grease proof paper till you want to decorate it. Decorating the cake Top with some beautiful edible fruits, add to it some little decorative silver and pink edible balls, freshly grated orange zest and the cake was decorated in about 5 minutes. For your own take on decorations, use your imagination- you can use icing sugar, marzipan, chocolate etc but do it in the way that suits you the best.Always remember that half the fun lies in experimenting and that is exactly what will also set you apart from the rest. Now that the Christmas cake has been tackled, its time to start thinking of something else. Cookies, mince pies, rum balls........my thinking cap is well and truly on. In the meantime, here's wishing all of you a Merry Christsmas !