Traditional Scandinavian Yule or Solstice cake is in essence a fruit cake.  Now wait!  Hang on!  Don’t turn up your nose yet.  A good fruit cake has nothing to do with those door-stops your Aunt Tilley or your boss give you every Christmas.  First, a good fruit cake won’t have any of that nasty stuff called “fruit cake mix,” you get at the grocery store in a little plastic tub.  Icky-pooh and blatch.  A good fruit cake will be chuck-a-block with fine dried fruits and nuts.  A good fruit cake should also be aged in an indiscreet amount of booze for several for several months before being served. 

To make this Solstice or Yule cake, you may use any favorite recipe for spice cake or a spice cake mix, to which you add:

1 tablespoon of powdered cinnamon

1 teas of ground nutmeg

1 teaspoon of powdered ginger

1/2 teaspoon powdered clove

1/2 teaspoon ground cardamom

1/2  cup each:

dark raisins

golden raisins

pitted dates, coarsely chopped

dried figs, coarsely chopped

dried apricots, coarsely chopped

walnuts, coarsely chopped

almonds, coarsely chopped

pecans, coarsely chopped

whole hazelnuts

Follow the directions and gently stir in the additional ingredients.  Yes, there will be more fruit and nuts than cake.  Prepare a tube pan with a removable bottom with non stick spray and pour in the cake batter.  Bake in a preheated, 325°F - (160°C or Gas mark 3) for about an hour or until a slim bamboo skewer inserted into the center comes out clean.  Remove from the oven and pour about a half cup of brandy or rum over the cake while still warm.  Allow to remain in the pan until completely cold.  Wrap in clean absorbent cloth and place in an air tight container.  Pour about half a cup of booze over the cloths.  Continue to do this every week or two until ready to use.