The Crazy Kitchen: Christmas Cake for Cheese

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Tuesday, 9 December 2014

Christmas Cake for Cheese

We've just finished our first Christmas cake, and when I say we've finished it I don't mean we've finished making it or finished decorating it, I mean we've actually just finished eating it. Yep, and we are only just over a week into December. Fear not as we have another two, one is currently being fed with dark rum on a weekly basis and the other is this one, which I made purely to eat with cheese.


Christmas Cake for Cheese

Christmas Cake for Cheese

I believe that eating fruit cake with cheese stems from Yorkshire, where they eat it with Wensleydale. I enjoyed mine with a slice of Wensleydale with apricots - I would have preferred plain Wensleydale but it was either apricots or nothing when my online shop was delivered. One of the very few times I drink red wine is around this time of year with cheese (the other is when I enjoy Sangria during the summer), and this cake, cheese and a glass of Lindeman's Bin 50 Shiraz was a perfect pairing on a cold wintry night.

It's a very simple recipe that takes very little preparation and can be made in one pan.

Christmas Cake for Cheese

150g dates, chopped
125g raisins
125g currants
125g sultanas
115g butter
115g soft dark brown sugar
1 tbsp black treacle
100ml Lindeman's Shiraz
2 eggs
50g walnuts, roughly chopped
50g almonds, roughly chopped
150g self raising flour
  • Add the dried fruit to a large saucepan with the butter, sugar & black treacle
  • Stir over a low heat until the butter has melted & sugar has dissolved
  • Remove from the heat and stir in the wine
  • Allow to cool before beating on the eggs
  • Stir in the nuts and flour until well combined
  • Pour the batter into a greased & lined loaf pan
  • Bake in a preheated 140C oven for approx 1.5 hours, until a skewer inserted comes out clean
Christmas Cake for Cheese

Fruit cake and cheese? Go on, I dare you to try....



This post has been commissioned by Lindeman's

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