8/14/2019 Rich Christmas Cake

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RICH CHRISTMAS CAKE

INGREDIENTS

1.  450g/1 lb raisins (225g/8 oz)

•  450g/1 lb sultanas (225g/8 oz)

•  450g/1 lb currants (225g/8 oz)

•  170g/6 oz cherries (85g/3 oz)

•  170g/6 oz mixed peel (85g/3 oz)

•  100g/4 oz whole almonds (50g/2 oz)

•  100g/4 oz figs (50g/2 oz)

•  50g/2oz crystallised ginger (25g/1 oz)•  1 medium cooking apple, peeled and chopped (1 small apple)

•  4 ml/3 tblsp.. Tinned strawberries (1-2 tblsp.) grated rind and juice of 

½ orange and lemon

•  1 glass of whiskey or sherry

•  360g/12 ½ oz buttacook (180g/6 oz)

•  450g/1 lb brown sugar (225g/8 oz)

•  8 large eggs

•  510g/18 oz plain flour (225g/9 oz)

•  ½level teasp. Nutmeg (1/4 teasp.)

•  1 level teasp. Cinnamon (1/2 level teasp.)

•  100g /4 oz ground almonds (50g/2 oz)

8/14/2019 Rich Christmas Cake

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METHOD:

This is a gorgeous rich fruit cake recipe, It makes a large 11 inches (275mm)

or 12 inches (300mm) round cake. You may also divide the mixture between

2 8 inches (200mm) cake tins. If you only want one cake use the weights in brackets and use either an 8 inches (200mm) or 9 inches (225mm) cake tin.

1.  Prepare all the fruits.

Mix fruit, nuts, ground almonds and grated rinds together in a

 bowl. (If liked sherry or whiskey and fruit juice can be poured over 

and fruit left standing overnight).

2.  Stand unbroken eggs in a bowl and cover with hottish water or break 

eggs into a small bowl and stand in a larger bowl of hot water (warm

eggs help to prevent curdling of mixture).

3.  Fruit juices and whiskey can be added to eggs if not already over thefruit.

4.  Cream Buttacook and sugar until just light and fluffy in texture (do

not over beat).

5.  Beat in the warmed eggs a little at a time. If curdling starts add a little

of the weighed flour with each addition of egg.

6.  When all the eggs have been already added, stir in the flour which has

already been sifted with spices and salt.

7.  Now stir the fruit through the cake mixture.

8. 

Turn into prepared tin – once lined with brown paper and secondlywith greaseproof paper. Spread cake evenly over the tin.

9.  Baking the cake requires a nice slow oven. Before putting cake into

the oven cover with a sheet of brown paper or foil which rests on the

side linings. Put cake in centre of a slow oven (150 degree celcuis/300

F/ Gas mark 3). After 1 ½ hours test the cake. If it looks set and

slightly golden, reduce oven – otherwise leave it at the same

temperature. The larger size cake will take a further 4-5 hours to cook.

The 8 inches cake will take a further 2 ½ - 3 ½ hours.

10. To test the cake – stick a skewer or a carving fork into the centre – it

should come out bright and clean with no sticky particles.11. When baked, allow cake to cool in tin, standing it on a wire tray.

When cold, wrap tightly in foil and a plastic bag and keep in a cool,

airy place.