Yes, you now have access to a special recipe - The Hamilton Hamper Christmas Cake.
This special recipe has been provided by Prue (Bridget's Mother) and mother of five children.
250g dark brown sugar
½ cup (125 mls) brandy
300g plain flour
½ tsp ground cinnamon
½ tsp mixed spice
½ tsp Parisian essence (a liquid browning agent to add colour, optional!)
60g glace cherries
60g dried figs, roughly chopped
60g candied ginger, roughly chopped
Preheat oven to 180 degrees celsius.
Grease and double-line a 9 inch square cake tin.
Place butter and sugar in the bowl of an electric mixer and cream until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
Mix the brandy and fruit together in a small bowl.
Add flour, spices and brand and fruit alternatively. Fold into the creamed butter, sugar and eggs until everything is mixed in and well combined.
Transfer batter to your prepared cake tin, smooth the top and place in a moderate oven for one hour.
Reduce temperature 160 degrees celsius and cook for one hour. Check it is cooked by inserting a skewer in the middle of the cake. If it comes out clean cooked, if not a little longer to cook.
Download a copy of the recipe here or if you are in store ask for a copy of the recipe.
You might also like to try a new Glaze for your Christmas ham.