Christmas Cake

Featured in the November 2008 handbook.

Articles > Recipes
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12oz Currants

12ozs Golden raisins

8oz Raisins

8oz Brown sugar

8oz Butter or Margarine

10oz Flour

4oz Mixed peel

Glace cherries

1/2 Lemon - grated rind

Orange - grated rind

2 oz Chopped almonds

1-1/2 tsp Mixed spice

1 tbs Black treacle (Molasses)

Pinch salt

5 Eggs

Milk if required

Cream together the butter and sugar, salt, mixed spice, treacle, add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed. Use a metal pan about 10" wide x 5" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch. Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for it been done by inserting thin instrument until it comes out clean. Store upside-down (you put the icing on the bottom and sides) and leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake and pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. . Roll out the marzipan and stick to sides and bottom of cake with melted apricot jam. Leave a few days to dry and ice with the royal icing.


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