Christmas Cake
Over a year ago
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Ingredients
- ¾ lb butter or margarine
- ¾ lb Demarara Sugar
- 6 eggs
- 1 lb self raising flour
- pinch salt
- 1 lb sultanas
- 1 lb currants
- ¼ lb raisins
- 6 oz candied peel
- 2 oz cherries
- ¼ lb chopped almonds
- ½ teasp spice
- 2 tablesp dark treacle
- 1 glass brandy
- Almond paste
Accompaniment
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Description
This Christmas Cake comes from the South Hampstead School cookbook and is the recipe of Miss Marjorie Simpson, Headmistress at the time
Method
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1
Use tin 9" x 3.25".
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2
Beat butter and sugar to cream.
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3
Add each egg separately and beat until the mixture is stiff and uniform.
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4
Stir in the sifted flour and all the other ingredients (except the almond paste).
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5
Mix well.
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6
Transfer to a tin well lined with greased paper.
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7
Bake for 6 hours 20 minutes on a very low light (gas no 1 - 300 deg C or fan 150).
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8
Tie a piece of brown paper round the outside of the tin while cooking.
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9
Keep for 2 - 3 weeks at least before butting.
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10
Cover with almond paste and when set with Royal Icing and decorate.
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