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Christmas Cake


Should be made 6 weeks before Christmas

0.5lb of Currents
0.5lb of Sultanas
6oz of Raisins
2oz of Cherries
5oz Butter
5oz Castor Sugar
4 Large Eggs
6oz Plain Flour
Pinch of Salt
1 Teaspoon Mixed Spice
Rind & Juice of 1 Lemon
1 Tablespoon Brandy
2oz Mixed Peel

Have ready a 7 inch round cake tin with double thickness buttered grease-proof paper. Clean the fruit and dry very thoroughly. Cream the butter and sugar together until white and fluffy. Add lightly beaten eggs gradually to the creamed mixture.

Sieve dry ingredients into bowl and add gradually. Lastly add rind, juice of lemon and brandy. Mixture should be of a stiff dropping consistency. Put mixture into prepared tin, leaving a slight hollow in the centre so it will rise flat. Bake 3 to 4 hours at 300F.

My mother used to spread orange marmalade over the top of the cake when cold then add marzipan on top and then cover with icing and decorations. Was then put in a cake tin until Christmas.

Contributed by Alastair McIntyre


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