I’m organised this year and have got myself into gear. I wasn’t sorted last year at all mainly because we were in the UK until November and then time just got away on me and before we knew it, it was too late. What am I up to? I’ve made my Christmas Cakes!
After being in Auckland for the weekend spending some time with Antony, on the way back we did the grocery shopping including buying all the ingredients to make the cakes. I make two different kinds, one is a whole fruit and nut cake, sometimes known as a stained glass window or cathedral cake as when you slice it it has the appearance of a stained glass window, pretty obvious really. I tend to use mostly dried fruit rather than glacé fruits only because good glacé fruit is just so difficult to find and especially at the time of the year that I want to bake.
The other cake I make is my grandmothers recipe and one that mum (Hilda) made not only for Christmas every year but also all of our wedding cakes. I have very fond memories of coming home from school to the aroma of fruit cakes being baked and a large note on the oven DONOT OPEN OVEN DOOR.
I still make them the way Mum did by wrapping the cake tin in brown paper and tying with string to protect the edges of the cake from cooking too quickly and drying out, and yes, I leave the cakes in the oven after they have finished cooking until the oven goes cold but I don’t have to leave a note attached to the oven door – someone can be told! Oh and I also measure the brandy the same way Mum did, ie. a good glug!
This cake keeps exceptionally well, in fact we have only just finished the last little bit of a cake that was made three years ago. It tasted even better after all that time.
The “Hilda’s Cake” keeps for years, and we always eat it with a slice of sharp cheddar cheese – the Yorkshire way. With cheese? I can hear you ask? Where did this tradition come from? According to t’internet:
Cheese eaten with Christmas cake is a Victorian tradition and the first written reference we’ve found is from Joseph Lucas’s book 1871 ‘Studies in Nidderdale [Yorkshire]’ “On Christmas Eve one Yule Cake is given to each member of the family, along with a piece of Christmas cheese. As a rule, part of it is left for Christmas morning, and eaten at the breakfast.”
It seems certain eating fruitcake and cheese started in Yorkshire before later spreading throughout the other northern counties. The tradition of enjoying fruitcake with cheese was and is strong in the north of England, but seems often frowned upon or ignored elsewhere in the UK.
The true origins of how and why it came about are shrouded in mystery – although Yorkshire is almost certainly the starting point. It may date back to the days when Wensleydale was traditionally a cheese to be eaten in the winter, especially at Christmas. In those days, Wensleydale was only made in the spring and summer, and then collected from the farms in the autumn at the end of the season. Thus the cheese reached full maturity at Christmas – so it was regarded as a special cheese for consumption at that time, not just an ‘everyday’ cheese. Perhaps Wensleydale was the cheese of choice to taste alongside Christmas cake for that very reason.
Whatever the history, it’s how we enjoy Hilda’s fruit cake with a slice of good sharp cheddar cheese, as well, a glass of port washes it all down beautifully. And no, the cakes are not all for us, we do give some away as gifts, and of course they are shared widely with friends and family.