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Christmas Cake Rich, Fruity, and Dark :)

Author/Submitted by:
Servings: 1
Categories: Cakes / Christmas / Desserts

    Fat for greasing
200  g  Plain all purpose flour
1/2  ts  Salt
2  ts  Mixed spice
200  g  Butter
200  g  Caster sugar
6    Eggs beaten
5  tb  Brandy
100  g  Glace cherries chopped
50  g  Preserved ginger chopped
50  g  Walnuts chopped
200  g  Currants
200  g  Sultanas
150  g  Seedless raisins
75  g  Mixed peel cut

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 pierce 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 it's storage tin. Line and grease a 8 inch [20cm] cake tin. Use doubled greaseproof paper and tie a strip of brown paper around the outside. Preheat the oven to 160c.\325f. 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 start to curdle. Add cherries, ginger and walnuts. Stir in dried fruit, peel and flour mix. Spoon into the prepared tin and make a slight hollow in the centre. Bake for 45 minutes, then reduce temperature to 150c.\300f. and bake for a further hour. Reduce the temperature again to 140c.\275f. 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/frosting. IMPORTANT NOTES FOR OKIES :-) Cooking time is almost 3 hours in total. Sultanas are better known in the USA as Golden raisins. Plain flour is All purpose flour. Caster sugar is the type which is a little finer than that you have in coffee or tea. It dissolves faster than granulated sugar. 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. From Ron's Plaice in Blackpool:-)

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