Traditional Christmas Cake Recipe |
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You will need:- 9 oz. plain flour ¼ level teaspoon salt 1 level teaspoon mixed spice 12 oz. stoned raisins 12 oz. sultanas 12 oz. currants 2 oz. candied peel, chopped 3 oz. glace cherries, quartered 2 oz. almonds, blanched and chopped 8 oz. butter 8 oz. soft brown sugar 4 eggs, lightly beaten 1½ level tablespoons black treacle 2 tablespoons brandy
Preparation Time:- 30 minutes
Cooking Time:- 4 hours
Oven Setting:- 300°F; Gas Mark 1½ 265°F; Gas Mark ½
Line base and sides of an 8-inch round cake tin with a double layer of greaseproof paper, then tie a double band of brown paper, 1-inch wider than the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.
Stir in treacle, then flour, dried fruit peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven for 3 hours, then reduce oven to very cool and bake for a further hour, or until skewer inserted in center comes out clean.
Leave cake to cool in tin for 10 minutes, then turn it out on to a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon brandy over. When completely cold wrap in greaseproof paper and foil, or store in an airtight tin.
Quick Tip
Make the cake at least a month before Christmas; this gives it time to mature. Before almond pasting spoon a little more brandy over the top of the cake.
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