Traditional Christmas Cake Recipe
Ingredients
| Flour | 10 Ounce | |
| Mixed spice | 1 Teaspoon (Leveled) | |
| Salt | 1 Teaspoon (Leveled) | |
| Butter | 8 Ounce | |
| Brown sugar | 8 Ounce | |
| Eggs | 4 Large | |
| Black treacle - 1 tablespoon | ||
| Vanilla essence | 1/2 Teaspoon | |
| Cherries | 4 Ounce | |
| Currants | 8 Ounce | |
| Sultanas | 8 Ounce | |
| Seedless raisins | 8 Ounce | |
| Peel | 4 Ounce, candied | |
| Blanched almonds | 2 Ounce | |
| Brandy or milk - 2 tablespoons | ||
Directions
GETTING READY
1) Preheat slow oven hot to 300°F, 150°C or Gas No. 2.
2) Rinse cherries in warm water and remove the outer sugary coating.
3) Pat dry with paper towels and cut into quarters.
MAKING
4) In a large bowl sieve together flour, spice and salt. Keep aside.
5) In a bowl cream butter and sugar together until soft and light.
6) In a bowl add eggs, treacle and vanilla essence together. Mix lightly.
7) Fold little at a time into the creamed mixture.
8) Mix little flour with the last few additions of egg.
9) In a basin add mixture, currants, sultanas, seedless raisins, chopped candied peel and chopped almonds.
10) Mix 1-2 spoonfuls of sieved flour to the fruit and combine.
11) With a metal spoon, fold in remaining sieved flour.
12) Add fruit mixture and brandy or milk.
13) In a greased and lined, 8-inch, round, deep cake tin spoon the mixture creating a well at the centre.
14) Keep on shelf below centre of a preheated slow oven (300°F, 150°C or Gas No. 2) and bake for 1 1/2 hours.
15) Decrease heat to slow (275°F, 140°C or Gas No. 1) and bake for a further 2 1/2 hours.
16) Cool the baked cake in tin.
SERVING
16) Cool the baked cake in tin.
17) Wrap and include in gift hampers.
1) Preheat slow oven hot to 300°F, 150°C or Gas No. 2.
2) Rinse cherries in warm water and remove the outer sugary coating.
3) Pat dry with paper towels and cut into quarters.
MAKING
4) In a large bowl sieve together flour, spice and salt. Keep aside.
5) In a bowl cream butter and sugar together until soft and light.
6) In a bowl add eggs, treacle and vanilla essence together. Mix lightly.
7) Fold little at a time into the creamed mixture.
8) Mix little flour with the last few additions of egg.
9) In a basin add mixture, currants, sultanas, seedless raisins, chopped candied peel and chopped almonds.
10) Mix 1-2 spoonfuls of sieved flour to the fruit and combine.
11) With a metal spoon, fold in remaining sieved flour.
12) Add fruit mixture and brandy or milk.
13) In a greased and lined, 8-inch, round, deep cake tin spoon the mixture creating a well at the centre.
14) Keep on shelf below centre of a preheated slow oven (300°F, 150°C or Gas No. 2) and bake for 1 1/2 hours.
15) Decrease heat to slow (275°F, 140°C or Gas No. 1) and bake for a further 2 1/2 hours.
16) Cool the baked cake in tin.
SERVING
16) Cool the baked cake in tin.
17) Wrap and include in gift hampers.
Chef
