I wanted a recipe for a Christmas cake. I found this in an old recipe book that my grandmother had and have adapted it slightly. I hope you like it.
(This cake needs time to mature. It is best made in October.)
Ingredients:
125 g/4 oz raisins
125 g/4 oz glace cherries
125 g/4 oz mixed peel
450 g/1 lb currants
125 g/4 oz sultanas
2 tablespoons brandy, sherry or rum
4 eggs
225 g/8 oz butter
225 g/8 oz soft brown sugar
225 g/8 oz plain white flour
1 teaspoon mixed spice
125 g/4 oz ground almonds
Method:
Pre-heat the oven Gas 2, 300F, 150C
1.Chop raisins, cherries and mixed peel to even sized pieces.
2.Put these in a bowl with currants and sultanas.
3.Pour over the brandy, sherry or rum and leave covered overnight.
4.Line a 20 cm/8 inch diameter round cake tin or an 18 cm/7 inch square tin with greased, grease-proof paper.
5.Beat the eggs in a bowl and reserve.
6.Cream butter and sugar together in a large bowl.
7.Sift flour and mixed spice in a separate bowl.
8.Add soaked fruit and ground almonds, mix together well.
9.Add spoonfuls of egg then flour mixture to bowl of creamed ingredients.
10.Mix well at each addition until all is thoroughly mixed.
11.Put the mixture into prepared tin.
12.To protect the cake from browning on the outside before the middle is cooked, wrap a double thickness of brown paper round the outside of the tin. It should stand up a good 5 cm/2 inches above the tin. Tie it on with string.
13.Bake the cake for 3 to 4 hours, until it is firm. Test with a skewer to see if it comes out clean, if it does the cake is done. If not put back for a little longer. Test every 10 minutes.
14.Remove cake from the tin and place on a cooling wire.
15.When cold, store in an air-tight tin and let it mature as long as possible (at least 3 months). It will keep for a year.
A few days before serving, add some seasonal decoration.
I hope you enjoy that as much as I have.