Christmas Cake
Over a year ago
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Ingredients
- 300g S.R.Flour
- 1 tsp Mixed Spice
- 1 tsp Cinnamon
- 100g Ground Almonds
- 200g Butter - unsalted
- 200g Soft Brown Sugar
- 4 medium Eggs mixed 4 tblsp Milk and 4 tblsp Dark Rum - 3 tblsp go into fruit mix
- 1tblsp Dark Treacle
- 200g Currants
- 200g Sultanas
- 200g Raisins
- 100g Glace Cherries - halved and lightly dusted in flour
- 100g Cut Mixed Peel
- 1 Orange
- 1 Lemon
Accompaniment
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Description
I have made this cake for over 40 years. I have adapted it from a Bero recipe.
Method
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1
On the previous day to making cake mix together all fruit and Glace Cherries and Cut mixed Peel. Grate rind of orange and lemon into fruit and squeeze orange juice into fruit. Also 3 tblsps of Dark Rum. Cover with cling film and leave overnight.
Next day sieve together flour, spices and ground almonds. Cream butter and sugar, stir in flour mixture and eggs with milk and rest of rum (alternately, a little at a time.
Lastly add fruit. Mix thoroughly.
Place mixture in a greased and lined tin, 23cm round or 21 cm square. I cook my cake at 140 c (but it depends on your own oven) for about 4-4 1/2 hours. I then leave it in the tin for about an hour and then put it out onto a baking tray.
I also feed the cake every week with a tblsp of rum until Christmas.
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