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Christmas cake

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 235 minutes
 
Ingredients (serves 10):

    1 lb (450 g) currants

    6 oz (175 g) sultanas

    6 oz raisins

    2 oz (50 g) glacé cherries, finely chopped

    2 oz candied peel, finely chopped

    3 tsp brandy (more to 'feed' cake)

    8 oz (225 g) plain flour

    1/2 tsp salt

    1/4 tsp ground nutmeg

    1/2 tsp ground mixed spice

    8 oz unsalted butter

    8 oz soft brown sugar

    4 large eggs

    2 oz chopped almonds

    1 dsp black treacle

    grated zest of 1 orange

    grated zest of 1 lemon

Method:

1- Put the currants, sultanas, raisins, glace cherries and candied peel in a bowl. Add the brandy and mix well. cover with a clan tea towel and leave overnight.

2- Set the oven to gas mark 1 (275°F/140°C)

3- Sift the flour, salt and spices into a bowl

4- Into another bowl, beat the butter and sugar together until pale and fluffy.

5- Into a third bowl, beat the eggs.

6- Add the beaten egg to butter mixture a spoonful at a time to prevent curdling. Mix well.

7- Gently fold the flour in to the mixture.

8- Add the fruit, nuts etc.

9- Pour the mixture into a square cake tin (8"/20cm),lined with baking parchment spread evenly.

10- Take another piece of baking parchment, double it over and cut a hole in the middle the size of a 50p. Put this over the top of the mixture.

11- Cook for 4 1/2 hours. (It may take longer)
Advice: Prepare the day before cooking.
For the icing, you can buy blocks of marzipan and fondant icing.
Baking parchment is silicone paper, as opposed to grease-proof paper.

User comments

 
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