Subj : Christmas Cake
To   : All
From : Ben Collver
Date : Wed Dec 10 2025 07:07:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Cake
 Categories: Cakes, Christmas
      Yield: 1 Cake
 
           Fat; for greasing
    200 g  All-purpose flour
  1 1/4 ml Salt
     10 ml Mixed spice
    200 g  Caster sugar
      6    Eggs; beaten
     60 ml Brandy
    100 g  Glace cherries; chopped
     50 g  Preserved ginger
     50 g  Walnuts; chopped
    200 g  Currants
    200 g  Sultanas
    150 g  Seedless raisins
     75 g  Mixed peel; cut up
 
  This is a traditional recipe for a rich fruit cake as made in Britain.
  
  A very rich cake which does not usually appeal to children who prefer
  their cake to be lighter and sweeter. Adults, on the other hand, will
  "wolf" it down.
  
  The cake, once made, will keep for months if sealed in paper and then
  in an airtight tin. My Grandfather pierced the surface of the cake,
  once it was fully cooled with a knitting pin. He would then pour a
  little brandy over the surface and then re-seal the cake back into
  its storage tin.
  
  Line and grease an 8" (20 cm) cake tin. Use doubled grease-proof
  paper and tie a strip of brown paper around the outside. Preheat the
  oven to 160?C (325?F).
  
  Sift the flour, salt and spice into a bowl. Cream the butter and
  sugar in a mixing bowl until light and fluffy. Beat in the eggs and
  brandy a little at a time, adding a little flour if the mix starts to
  curdle. Add cherries, ginger, and walnuts. Stir in dried fruit, peel,
  and flour mixture. Spoon into the prepared tin and make a slight
  hollow in the centre. Bake for 45 minutes, then reduce temperature to
  150?C (300?F) and bake for 1 hour more.
  
  Reduce the temperature again to 140?C (275?F) and continue cooking
  for 45 to 60 minutes until cooked through and firm to the touch. Cool
  in the tin. Cover the cake with almond paste (marzipan) and hard
  icing.
  
  Important notes for Americans:
  
  * Cooking time is almost 3 hours in total. * "Sultanas" are better
  known in the US as "golden raisins". * "Caster sugar" is a type which
  is a little finer than granulated sugar. It dissolves a little
  faster. * "Greaseproof paper" may be more familiar as baking
  parchment. * The wrapping of brown parcel paper around the outside of
  the tin is very important. It prevents the cake forming a dry crust
  during the prolonged cooking. Several layers should be wrapped around
  neatly and tied in place.
  
  Recipe by Ron Curtis
 
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