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Christmas Cake cakes and cookies, eggs 350 g self raising flour 5 eggs 225 g butter 225 g caster sugar 225 g sultanas 275 g seedless raisins 175 g currants 75 g groung almonds 75 g glace cherries 50 g mixed peel 1/4 tsp cinnamon 40 ml brandy, sherry or milk 1 Tbls mixed spice pinch salt 1 1/2 Dsrts coffee powder 1/2 tsp nutmeg 15 ml black treacle 1 lemon rind; grated 1. Wash fruit and drain. 2. Sieve together flour, cinnamon, spice, salt, coffee, nutmeg and almonds. Mix in sultanas, raisins, currants, peel, lemon rind and cherries. 3. Whisk eggs and brandy (or sherry, or milk). Cream butter, sugar and treacle until soft. 4. Add flour and egg mixtures alternatively to butter mixture - DO NOT OVER-BEAT WHEN MIXING. 5. Lastly, stir in fruit. 6. Line cake tin with double thickness greased greaseproof paper. Line bottom with brown paper and greased greaseproof paper. Put double thickness brown paper around outside of tin to come up about 8 cm above tin. Pour in cake mixture, and make a small hole in the top of the mixture. 7. Cook at .TE 300-350 150-180 for 1 1/2 hours. Reduce heat to .TE 275-300 140-150 and cook for a further 1 3/4 - 2 hours. Let cake cool in tin. Difficulty : moderate. Precision : measure ingredients. Contributor: Norma D. Hosken Yield: 0 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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