My youngest daughter and I have spent some time together today and made our Christmas cake. Every year we use an old fashioned recipe which is very straight forward to follow for a great result! For those interested, here is the recipe:
8 oz Plain Flour + 1/2 tsp Baking Powder
8 oz Butter
8 oz Muscovado Sugar
4 oz Currants
6 oz Sultanas
6 oz Raisins
4 oz Glace Cherries
8 oz Mixed Candied Peel
1 oz Ground Almonds
1/2 tsp Ground Cinnamon
1/4 tsp Mixed Spice
A little Rum or Brandy
Cream together the butter and sugar. Add beaten eggs a little at a time. Add a little of the flour.
Mix all of the dry ingredients together and then add to the mixture.
Finally add the rum or brandy and stir well.
Place the mixture into a well greased double-lined cake tin.
Bake in a warm oven, 140°C (gas mark 1) for about 3 hours.
Once it is cooked, cool on a wire rack having carefully peeled away the greaseproof paper.
Then as an extra treat, pierce some holes in the top with a skewer and drizzle a little rum or brandy into the cake. This can be repeated once a week up until Christmas and the cake will become extremely rich and moist, a deep brown colour and delicious of course!
Store wrapped in foil in an air tight tin.