Christmas Cake Recipe
225 grams / 8 oz of butter
280 grams / 10 oz of soft brown sugar
6 eggs
350 grams / 12 oz of flour
2 teaspoons of baking powder
1 tablespoon of mixed spice
2 teaspoons of cinnamon
1 teaspoon of nutmeg
225 grams / 8 oz of raisins
225 grams / 8 oz of currants
450 grams / 1 lb of sultanas
115 grams / 4 oz of mixed peel
115 grams / 4 oz of whole almonds
115 grams / 4 oz of glacé cherries (red and green)
grated rind (zest) of 1 lemon or orange
4 teaspoons of sherry or brandy
Preheat the oven to 120°C, 250°F or gas mark ½.
Line a large cake tin with a layer of tinfoil
followed by a layer of cooking paper.
Weigh and measure all the dried fruit into a large bowl
and mix thoroughly.
In another large bowl cream the butterand sugar, add the eggs beating through
one at a time. Sift the dry ingredients into the creamed mixture. Add the dried
fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined
cake tin and bake for 3½ to 4 hours. To test if the cake is cooked, poke a cake
tester or skewer into the middle of the cake. If it comes out clean the cake is
cooked. Leave one hour before removing from the tin. The alcoholic content of
the sherry or brandy will evaporate during baking, but you may prefer to use
fruit juice instead. Once the cake has cooled, ice with Almond Icing or
Marzipan and Royal Icing. The cake is best made a month or more in advance to
let the flavours develop and should be stored in an airtight container.
tannu_taniya <[EMAIL PROTECTED]> wrote: Hi
I'm from India
I'm looking for the recipe for christmas cake.
Can someone help me with it
Rgds
Tannu
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