Christmas Cake
This recipe we’ve been using for a long time in my family and it
makes a wonderful rich fruity cake.
This is ideal for a 8 inch in diameter by 3 inch deep cake tin,
which needs to be greased then double lined with greaseproof paper, the
paper should go more than 3 inches above the top of the cake tin.
Ingredients.
8oz self raising flour
2oz ground almonds
8oz butter
8oz soft brown sugar
4 eggs
Rounded teaspoon of mixed spice
½ teaspoon vanilla essence
½ teaspoon almond essence
50ml brandy
1lb Sultanas
¼lb Raisens
¼lb Currents
¼lb mixed peel
¼lb Glacé cherries
Method
- blend in the sugar and butter –
until light colour and creamy texture.
- Stir in the flour, ground
almonds with the eggs (one at a time).
- Add the vanilla essence, almond
essence, mixed peel, cherries and mixed spice.
- Mix in the dried fruit (make sure you stir them in
evenly throughout the mixture).
Put the mixture into
the lined tin and place in your pre-heated oven, 120°c for 4 hours. Test with a skewer and turn out to
cool on a rack.
Every few weeks "feed" the cake with a little extra brandy! Marzipan the cake two weeks before icing the cake.
Merry Christmas!!!
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