You don't eat Christmas cake on Christmas Day. The cake is to be had the days before and after.
That was one of the many tips that the former Country Women's Association (CWA) judge Glad Shute shared with ABC listeners.
"It's too hot for pudding really," Mrs Shute told ABC Radio Sydney in 2018.
Mrs Shute appeared on ABC Radio Sydney's Drive program with Richard Glover for more than a decade to discuss her Christmas cake recipe about this time of the year.
Mrs Shute recently died at the age of 97.
She was always a welcome guest on the program, sharing her recipes and giving valuable advice.
For example, she told the listeners November was the perfect time to start making their Christmas cake as this gave it enough time for the sherry or rum to mature.
She also shared her recipes for lamingtons, Anzac biscuits and scones.
Her son Terry told Richard Glover she was a great cook but an even better mother.
"Christmas was very special to Mum. She could cook for two days beforehand," Mr Shute said.
"No matter who turned up, there was always food and good food too."
He said his mother picked up more than 75 ribbons for baking at the Royal Easter Show for more than 25 years.
Great mentor and friend
President of the CWA St George and Sutherland Shire Branch Wailyn Mars says they initially had a rocky start with both vying for a prize at the Royal Easter Show's baking competition in 1998.
That first encounter developed into a long friendship. Ms Mar says Mrs Shute inspired her to join the CWA.
"I learned a lot from her, and I learned a lot about CWA from her, as well as her cooking knowledge," Ms Mar said.
"She always represented CWA with dignity and pride."
A popular recipe
ABC Radio Sydney Drive presenter Richard Glover said the first time Mrs Shute gave the recipe, it was before many in the audience had email addresses.
"I can still remember printing off, I don't know, 100 of them, and folding them up and stuffing envelopes and posting them off to various people around Sydney," he said.
"Lots of people tell me they still make it every year."
The recipe has been living online for years since, collecting thousands of visitors regularly to check in on the recipe when the time of the year comes around.
Glad's Christmas Cake Recipe
Ingredients
- 1.375 kg mixed fruit
- 250g butter
- 1 3/4 cups of brown sugar
- 2 level tablespoons golden syrup
- 3/4 cup water
- Cup of sherry
- 1 level teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 4 large eggs
- 1/2 cup sherry
- 2 teaspoons vanilla essence
- 1/2 teaspoon lemon essence
- 1/2 teaspoon almond essence
- 1 level teaspoon bicarb soda
- 1 tablespoon hot water
- 2 cups plain flour
- 1 1/2 cups self-raising flour
- 1 cup almonds — chopped
- 2 tablespoons sherry or rum
Method
Cooking method: Baking
Put the first 10 ingredients—mixed fruit, butter, brown sugar, golden syrup, water, sherry, cinnamon, ground ginger, mixed spice and nutmeg—into a saucepan, then bring to a boil and boil for about three minutes.
Leave to cool.
When the mixture has cooled, add the well-beaten eggs, the sherry, and the vanilla, lemon and almond essences.
Dissolve the bicarb of soda in the hot water and stir that into the mixture, then fold in the sifted flour and nuts.
That's enough for a 23cm tin or two smaller cakes (20cm and 18cm).
Line the tins with baking paper, and be careful with the lining.
Bake in a slow oven at 160 degrees Celsius for three hours, and put brown paper over the top of the cake while it is in the oven.
When the cake comes out of the oven, pour the last three tablespoons of sherry or rum over the top of the hot cake.
Allow to cool in the tin, then wrap in a small bath towel until completely cold (Mrs Shute wrapped her cakes in bath towels and put them on the spare bed to cool).
Once cool, wrap it up in foil, then put in a cake tin and store it.
