Christmas Cake |
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1lb sultanas 8oz raisins 8oz dates - pitted and chopped 4oz currants 4oz mixed peel 4oz glace cherries 2oz glace pineapple 2oz glace apricots 8oz butter - NOT margarine! 1 cup brown sugar - firmly packed 5 eggs 1/2 cup rum or brandy or whiskey 1/3 cup Self Raising (bakers) flour 1 3/4 cups Plain Flour 1 tsp mixed spice 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt Additional 2 Tblsp rum/brandy/whiskey for glazing after baking |
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Clean fruit thoroughly and separate. Chop raising, dates, peel, cherries, apricots and pineapple. Into a large sealed container place all fruit plus rum/brandy/whiskey. Allow to marinate overnight. Line an 8" square tin or a deep 9" round tin. Line with 6 layers of greaseproof paper on bottom, and 4 layers on sides. Beat butter and sugar till creamy. Add eggs one at a time, beating well after each addition. Add creamed butter mixture to the fruit. Stir in sifted flours. Bake in a slow oven (300DegF/150DegC) for 3 to 3 1/2 hours. Check after 3 hours. If top is browning but cake is not yet cooked, place aluminium foil over top of tin to prevent burning. When cooked, baste with extra rum/brandy/whiskey while still hot. Wrap tightly with aluminium foil and allow to cool. Once cool, re-wrap with fresh greaseproof paper and foil and store in a sealed container. |
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