Christmas Cake Recipe
Ingredients
| Butter | 10 Ounce | |
| Dark brown sugar | 10 Ounce | |
| 1 tablespoon black treacle | ||
| Grated rind of 1 lemon | ||
| Grated rind of 1 orange | ||
| Eggs | 5 Large | |
| Brandy | 2 Tablespoon | |
| Plain flour | 12 Ounce | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Mixed spice | 1/2 Teaspoon | |
| Currants | 1 1/4 Pound | |
| Sultanas | 12 Ounce | |
| Raisins | 8 Ounce | |
| Prunes | 4 Ounce | |
| Dates | 4 Ounce | |
| Almonds | 4 Ounce | |
| Peel | 4 Ounce, candied | |
| Cherries | 4 Ounce | |
Directions
Prepare a 9 in. round tin at least 3 in deep.
Line the sides and bottom with a double layer of greased grease-proof paper and tie a deep band of brown paper round the outside of the tin, standing 1 to 2 in. above the top of the tin.
Beat the butter, sugar, treacle, lemon and orange rind together until very soft and creamy.
Gradually add the beaten eggs and brandy, adding a little sifted flour if the mixture shows signs of curdling.
Sieve flour and spices together.
Mix all the fruit the last six ingredients should be chopped.
Stir the flour and fruit into the creamed mixture, mix well but do not over beat.
Put into the prepared tin and bake in the centre of a very moderate oven, Mark 3, 325°F., for 1 1/2 hours, then reduce heat to Mark 2, 300°F., for a further 3 hours.
Allow to cool in the tin, and when quite cold, wrap securely in foil and store till required.
Line the sides and bottom with a double layer of greased grease-proof paper and tie a deep band of brown paper round the outside of the tin, standing 1 to 2 in. above the top of the tin.
Beat the butter, sugar, treacle, lemon and orange rind together until very soft and creamy.
Gradually add the beaten eggs and brandy, adding a little sifted flour if the mixture shows signs of curdling.
Sieve flour and spices together.
Mix all the fruit the last six ingredients should be chopped.
Stir the flour and fruit into the creamed mixture, mix well but do not over beat.
Put into the prepared tin and bake in the centre of a very moderate oven, Mark 3, 325°F., for 1 1/2 hours, then reduce heat to Mark 2, 300°F., for a further 3 hours.
Allow to cool in the tin, and when quite cold, wrap securely in foil and store till required.
Chef
