Sufra Dayma: Traditional Christmas Fruitcake By Moushira Abdel-Malek Makes about 30 slices Ingredients: 1 1/2 cups (or) 225 gms plain flour 1/2 cup (or) 75 gms self-raising flour 300 gms of each sultanas, currants, pitted dates (chopped), raisins (chopped), glacé fruit (chopped) 1 cup rum, brandy or sweet sherry 3/4 cup brown sugar 4 eggs (at room temperature) 1/4 cup marmalade or jam (any variety) 100 gms slivered almonds (optional) 1 tsp ground cinnamon 1 tsp ground nutmeg 1/4 cup extra rum, brandy or sherry 200 gms butter (at room temperature) Method: Combine the sultanas, currants, dates, raisins, glacé fruit and rum in a large bowl. Cover with plastic wrap and set aside overnight, or for up to 3 days, stirring every day to macerate. Preheat oven to 150 degrees. Lightly grease a 22 cm round non-stick cake pan. Beat butter and sugar with an electric beater until pale and creamy. Gradually, add eggs, one at a time, beating well after each addition; (mixture may look curdled). Beat in marmalade. Use a large metal spoon to fold in the flours, cinnamon, nutmeg, fruit and almonds. Stir until well combined. Spoon into prepared pan and use the back of a spoon to smooth surface. Drop pan onto the bench a few times to allow any air bubbles to escape. Bake for 3 1/2 hours, rotating pan halfway through cooking. A skewer inserted has to come out clean. Pour extra rum over cake while hot (this helps to keep it moist). Wrap pan in a tea towel and set aside overnight to cool completely. Remove from pan and wrap in two layers of plastic wrap, then in foil. Place in an airtight container, and keep in a cool, dry and dark place (not in the fridge), for up to 3 months. Serve plain or with cream. Merry Christmas ...!!
