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Christmas Cake Recipe
|Glace cherries||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Butter||1 1⁄2 Cup (24 tbs)|
|Sultana raisins||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Currants||1 Cup (16 tbs)|
|Mixed candied fruit||1⁄2 Cup (8 tbs)|
|Sifted cake flour||4 Cup (64 tbs)|
|Finely chopped angelica||2 Tablespoon|
Serving size: Complete recipe
Calories 10445 Calories from Fat 4858
% Daily Value*
Total Fat 548 g843.1%
Saturated Fat 201.8 g1009%
Trans Fat 0 g
Cholesterol 1850.8 mg
Sodium 2693.1 mg112.2%
Total Carbohydrates 1287 g429.1%
Dietary Fiber 69.9 g279.6%
Sugars 751.1 g
Protein 157 g313.4%
Vitamin A 196% Vitamin C 96.6%
Calcium 83% Iron 352.3%
*Based on a 2000 Calorie diet
Halve the cherries.
Put all the fruits and nuts into a casserole.
Mix them well together with your hands, so that the different species are well distributed.
Cover loosely with paper or aluminum foil and put into a warm oven (240°) until the fruit is well heated through.
You might toss the fruit over once or twice to allow the heat to penetrate.
This heating makes the fruit sticky and prevents it from falling to the bottom of the cake.
It also plumps the fruit and makes it juicier.
Never roll fruit in flour- this toughens the fruit and makes the cake dry.
And don't wash the fruit you are removing the natural sugar.
When the fruit is well heated through and is sticky, take it out of the oven and let it get quite cold.
Warm fruit added to a cake mixture would melt its way down to the bottom before the mixture had set in the oven.