mcduff1979
Assistant Cook
Family Xmas Cake
¾ lb Brown Sugar
¾ lb Butter
6 Eggs
1 lb Self Raising Flour
1 lb Sultanas
1 lb Currants
¼ lb Raisins
6 oz Peel
2 oz Cherries (Optional)
¼ lb Chopped Almonds
½ TSP Mixed Spice
2 TBSP Dark Treacle
3 TBSP Brandy (Plus additional for feeding)
lined tin, Cook 6 ½ hours at gas mark 1 or electric oven(fan) 120c
8 inch / 7 inch square tin greased lined with greaseproof paper
Take a large bowl add all dry ingredients and peel and mix together with 3 tbs brandy, and cover and leave for 12 hours.
Sift flour, salt and spices into a separate bowl
Cream the butter and sugar together until light and fluffy
Beat eggs together and add 1 tbs egg at a time to the creamed mixture making sure to mix together thoroughly with each addition and do until all egg added. *If it starts to curdle add little bit of flour to stop curdling.
Fold in the flour and spices, stir in fruit and peel that has been soaking
Add nuts, treacle and almonds
Spoon mixture into prepared tin, and spread evenly with back of spoon with indention in the middle
Use folded newspaper or brown paper and tie to outside of tin
Cover the top with greased proof paper
Cook for 4 ½ to 4 ¾ hours (on lower shelf ). *Do not open
Let cake completely cool, take paper off and put on tin foil
Feed brandy every week and wrap with tin foil until ready to decorate
¾ lb Brown Sugar
¾ lb Butter
6 Eggs
1 lb Self Raising Flour
1 lb Sultanas
1 lb Currants
¼ lb Raisins
6 oz Peel
2 oz Cherries (Optional)
¼ lb Chopped Almonds
½ TSP Mixed Spice
2 TBSP Dark Treacle
3 TBSP Brandy (Plus additional for feeding)
lined tin, Cook 6 ½ hours at gas mark 1 or electric oven(fan) 120c
8 inch / 7 inch square tin greased lined with greaseproof paper
Take a large bowl add all dry ingredients and peel and mix together with 3 tbs brandy, and cover and leave for 12 hours.
Sift flour, salt and spices into a separate bowl
Cream the butter and sugar together until light and fluffy
Beat eggs together and add 1 tbs egg at a time to the creamed mixture making sure to mix together thoroughly with each addition and do until all egg added. *If it starts to curdle add little bit of flour to stop curdling.
Fold in the flour and spices, stir in fruit and peel that has been soaking
Add nuts, treacle and almonds
Spoon mixture into prepared tin, and spread evenly with back of spoon with indention in the middle
Use folded newspaper or brown paper and tie to outside of tin
Cover the top with greased proof paper
Cook for 4 ½ to 4 ¾ hours (on lower shelf ). *Do not open
Let cake completely cool, take paper off and put on tin foil
Feed brandy every week and wrap with tin foil until ready to decorate