WEDGWOOD CHRISTMAS FRUITCAKE

Lord Piers Wedgwood, 8th generation descendant of the famous china family, generously shared this recipe for his family's Christmas fruitcake which has been a family favorite for many generations. With a healthy dose of brandy and dried fruit, it has a delicious, rich flavor.

• 5 cups currants
• 5 cups golden raisins
• 1 cup brandy, divided (plus more for brushing the top of the cake if desired)
• 8 tablespoons (1 stick) cold unsalted butter
• 5 1/3 cups flour
• 1 cup brown sugar
• 1/3 cup toasted almonds, ground
• Grated zest from one lemon
• 3 large eggs, lightly beaten
• 1 tablespoon treacle or molasses
• 1 cup milk
• 2 tablespoons lemon juice

Preheat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.

In a large bowl, mix together the currants, golden raisins and 1/2 cup of the brandy.

In the bowl of a stand mixer with the paddle attachment, mix the butter with the flour on medium low speed until the mixture resembles small peas. Add sugar, ground almonds and grated lemon zest. Mix just until combined. Whisk together in a separate bowl the eggs, molasses, milk, lemon juice and remaining 1/2 cup brandy. Add to the flour and butter mixture. When it is half combined add the currants and golden raisins. Mix just until combined. The batter will be very stiff.

Spread the batter into the prepared pan. Bake for 1 1/2 hours.

Cool before removing the ring mold. Brush the top with more brandy if desired.

Wrap well in plastic wrap. This cake will keep for some time.

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