Karen Wright: The timeless tradition of Christmas cake making

Traditionally cakes are made in November and puddings on the last Sunday before Advent. I know a lot of people think the rich fruit cake is old fashioned and of course they would be correct.

Christmas cakes originated in medieval times and was called a plum porridge. The porridge was served on Christmas Eve after fasting. In the 16th century it evolved into cake with the addition of flour, eggs and butter. Then once the cake arrived in Victorian times it was very much like the cakes we eat today as the Victorians started the trend of decorating with marzipan and royal icing.

I really like the cake as much for the traditions I associate with it than the taste itself. When I was young my mum made two loaves of cake which were undecorated and a round cake which was iced, it was covered in royal icing, and she used a fork to lift peaks to get a snowy effect. The same plastic decorations came out year on year and the same paper frill too, I do the same to this day except for the frill!

When I was about 12, I was allowed a very small sip of cream sherry to go with a slice of the loaf cake and a chunk of cheese. Eaten whilst watching the flickering flames of our coal fire it was a cosy scene indeed.

With the main light turned off we sat with only the Christmas tree lights on and a couple of candles on the mantlepiece. This is one of my enduring memories and I think it is why I love Christmas Eve and fruit cake so much.

My recipe can be found on my website www.karenwrightbakes.co.uk I use 500g of butter, 500g brown sugar, 500g plain flour and eight eggs. In addition, I use 1.5k dried fruit, 50g flaked almonds and 50g ground almonds. Of course, there is mixed spice too and a little bit of cocoa powder. This makes a huge round cake or two 20cm cakes.

This year I made some individual cakes too using a strong cupcake case to bake them in.

One final word, while you are mixing your cake, stir with love and make a wish, I find my wishes usually come true!