Also christmas cake. Huge. Plenty of nuts and so forth. First off I had about 2 lbs of fruit (walnut, cranberries, raisins, almonds, cashew nuts, lemon rinds, pineapple, dried ginger, figs, pecans, cherries, dates) marinated in plenty of rum sitting there for about a month. Rest of the recipe:
1 cup butter (2 sticks), softened
1 cup brown sugar (packed)
1/2 oz. baking (unsweetened) chocolate, melted
1/2 tsp baking soda
1/2 tsp salt
2 tsp garam masala
Cream the butter and brown sugar until fluffy and then beat in the eggs, one at a time. Add the chocolate, nuts and marinated fruit and stir. (You'll likely need to do this by hand.) Add the flour and remaining dry ingredients. Mix well - the batter wil lbe heavy.
Packed the batter into the largest pan we had (13 x 8 i think). Bake at 300 degrees for 2 hours plus 10 - 15 minutes. Check for doneness with a toothpick at the two hour mark; when it comes out clean, it’s done. When the cake is cool enough to handle, remove from the pan and move to a rack to finish cooling.
Westerners usually spend the next month pouring brandy into the cake. we've done our brandy pouring into the fruits.
Stolen from here: http://www.martinirepublic.com/item/bourbon-fruitcake/