All credit for this christmas cake recipe goes to my mother who created it hen I was a wee child. She has kindly consented to me posting it here.
Ingredients
6oz Margarine
1tsp Almond Essence
3 eggs – room temperature
8oz Plain Flour (strong – preferably bread)
1 1/2 tsp Baking Powder
1 1/2 tsp Mixed Spice
3/4 tsp Ground Ginger
3/4 tsp Ground Cinnamon
3/4 tsp Salt (not low salt)
1oz Ground Almonds (preferably bought whole and ground yourself)
6oz Stoned Raisins
5oz Currants
4oz Sultanas
1oz Glace Cherries
1oz Candied Peel
2tbs Milk
3tbs Brandy / Sherry / Whisky
Preparation of Fruit
Raisins and Sultanas – to be washed, dried and cut into small pieces
Currants – to be washed and dried
IT IS VERY IMPORTANT THAT THE FRUIT IS WASHED, PICKED THROUGH (for stems etc) AND DRIED.
Method
1. Preheat over to 130 c
2. Cream together margarine and soft brown sugar, beat in eggs (one at a time) addin a little flour with each egg.
3. Stir in sieved dry ingredients along with prepared fruit, plus ground almonds, adding a little milk with each spoonful.
4. Liquidise candied peel and cherries with spirits (until smooth). Add to mixture, test for dropping consistency. It should drop off in a few seconds. Continue mixing until mixture “shines”
5. Cook until done – Use darning needle to check. If it comes away clean it is done. We don’t do exact times in this house, but will let you know when we cook this next. DO NOT OPEN THE DOOR FOR THE FIRST HOUR OR IT WILL SINK.
6. When cooled brush lightly with Brandy. Wrap in grease proof paper and store in an air tight container. Store in a cool dark place. This cake will improve with age. Generally we make it a month before Christmas.