Christmas Cake/Rich Fruit Cake

Beautiful Christmas treat!

1. 1

   1. Fully line and grease a 22.5cm(9") round or
   20cm(8") square cake tin with a double layer
   of greaseproof paper.
   2. Cream butter and sugar together in a large
   mixing bowl. Beat in black treacle and vanilla
   essence.
   3. Add eggs gradually, beating well and adding
   little flour with each egg. Fold in the
   remaining flour, mixed spice, fuit, nuts, and
   brandy. Then mix well.
   4. Place mixture in the prepared tin and make a
   slight hollow in the centre and bake.
   To prevent over-browing during the long cooking
   ,pin a double band of brown paper round the
   tin.
   5. When the cake is cold, wrap well in greaseproof
   paper or foil. Store in an airtight tin for at
   least 2 weeks before decorating. Rich fruit
   cakes keep well and improve if made two or
   three months before Christmas.
   To cover the cake: Marzipan
   1. Brush the top and sides of the cake with the
   apricot jam.
   2. Roll out the marzipan and cover the top sides
   neatly. Place the cake on a 28cm(11") square or
   25cm(10") round cake board and leave in a cool
   dry place for several days to allow the paste
   to become dry and firm before icing.
   3. To ice, either roll out the icing. Mould and
   smooth over the surface of the cake, or cover
   with royal icing and decorate with piped royal
   icing if desired.