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| Christmas
Cake
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| Ingredients |
Butter
14 oz.
Natural
brown sugar 14
oz.
Eggs 8
Grated rind of 1 lemon and 1 orange
Treacle
1 tablespoon
Flour 1 lb.
Salt 1 teaspoon
1 teaspoon each of : ground nutmeg, allspice,
cinnamon & ginger
Raisins 2-1/4 lb.
Currants 1 lb.
Dates, stoned and chopped 6 oz.
Cooked prunes, stoned and chopped 4 oz.
Almond flakes 8 oz.
Sherry 5 tablespoons |
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| Instructions
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Grease
and line a 10-inch round cake tin with a double
thickness of greaseproof paper. Wrap a double layer
thickness of brown paper around the outside of the tin
and secure with string. I usually make sure the paper is
twice as high as the depth of the cake pan.
Combine the raisins, currants, dates, prunes and almonds
in a large bowl. Cream the butter and sugar until pale
and fluffy, then beat in the eggs one at a time. Stir in
the lemon and or the black treacle. If the mixture looks
like it is starting to curdle stir in a little flour.
Mix together the flour, salt and spices. Fold the flour
mixture and the fruit mixture into the batter mixture a
little at a time alternating between the flour and fruit
mixtures. Stir in the sherry and ensure everything is
well blended.
Put the mixture into the cake tin being careful not to
create any air holes and remembering to smooth the top
surface before placing the cake in the oven. Bake in the
oven at 300F for 1 hour and then reduce the heat to 275F
and cook for a further 4 hours. If the top starts to
over brown, then cover with greaseproof paper. When you
remove the cake from the oven leave it in the cake tin
and allow to cool overnight - the cake can stay warm for
up to 24 hrs. When cool remove from the tin and wrap in
a double layer of aluminum foil until it is decorated. |
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