Christmas Cake Recipe
Ingredients
| Butter/Margarine | 8 Ounce | |
| 8 oz. castor sugar | ||
| 1/2 teasp. gravy browning | ||
| Plain flour | 8 Ounce | |
| Salt | 1/8 Teaspoon | |
| Mixed spice | 1 Teaspoon (Leveled) | |
| Powder | 1/2 Teaspoon (Leveled) | |
| Eggs | 6 Small | |
| Currants | 1 Pound | |
| Raisins | 8 Ounce | |
| Cherries | 4 Ounce | |
| 2 oz. chopped peel | ||
| Blanched almonds | 4 Ounce, chopped | |
| Milk, if necessary | ||
Directions
Line an 8-in cake-tin with greaseproof paper.
Cream fat and sugar until white; add gravy browning.
Sift together flour, salt, mixed spice and baking-powder.
Add egg and flour alternately to the creamed fat, beating well between each addition.
Stir in the prepared fruit, almonds and, if necessary, add a little milk to make a heavy dropping consistency.
Place the mixture in the cake-tin and tie a piece of paper round the outside of the tin.
Smooth the mixture and make a depression in the centre.
Bake in a warm oven (335° F., Gas 3) for 1/2 hr., then reduce heat to 290° F., Gas 1 for a further 3-3 1/2 hr
Allow to firm before removing from tin and when cold remove paper.
Prick bottom of cake well and sprinkle brandy over.
Leave for a few days before icing
Cream fat and sugar until white; add gravy browning.
Sift together flour, salt, mixed spice and baking-powder.
Add egg and flour alternately to the creamed fat, beating well between each addition.
Stir in the prepared fruit, almonds and, if necessary, add a little milk to make a heavy dropping consistency.
Place the mixture in the cake-tin and tie a piece of paper round the outside of the tin.
Smooth the mixture and make a depression in the centre.
Bake in a warm oven (335° F., Gas 3) for 1/2 hr., then reduce heat to 290° F., Gas 1 for a further 3-3 1/2 hr
Allow to firm before removing from tin and when cold remove paper.
Prick bottom of cake well and sprinkle brandy over.
Leave for a few days before icing
Chef
