Friday, 24 December 2010

Christmas Cake

Mixed dried fruit ( sultanas, raisins, currants candied peel, chopped dates ) 22 oz
cherries or chopped dried apricots 3 oz
chopped pecans 2oz
5 eggs
4 oz Muscavado sugar
8oz butter
10oz SR flour
3 tsp mixed spice
Booze, 5fl oz or half a mug. I used Beaume de Venise, have been known to use sherry, Madeira, brandy or whiskey. One at a time!
Flaked almonds

Soak the fruit and spices in the booze overnight.
Use the butter at room temperature and cut into cubes, add the sugar and eggs and beat till fluffy. Add the fruit mixture and mix using a wooden spoon then add the flour and mix. If the mix drops easily off the spoon it is ready to cook. If not add up to 5 fl oz cold tea to make the mixture looser.
Put into a well buttered 8in square cake tin and sprinkle flaked almonds over the top.
Bake in a pre heated oven at gas 2 for 2 hours. After this time check to see if the cake is ready by prodding it with a skewer or knife. If it comes out with sticky cake mix on it give the cake another half hour and check it again.
This improves with keeping if it doesn't get eaten in the meantime.
I usually make an almond paste topping covered by lemon icing instead of the flaked almonds.
We have the first slice on Christmas Eve in the afternoon.

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