Christmas Cake

A more recent Tradition, is this Recipe for Christmas Cake, although I do say so myself, this is the best rich fruit cake recipe I have ever tasted! and we have been using it in our family now since 1970.

INGREDIENTS 7" CAKE 8" CAKE 9" CAKE
BUTTER or MARGARINE

DARK SUGAR

EGGS

SYRUP

PLAIN FLOUR

S.R. FLOUR

MIXED FRUIT

GLACE CHERRIES

GROUND ALMONDS

SHERRY

GRATED LEMON RIND

BICARB. OF SODA

SALT

MIXED SPICE

4 OZ

4OZ

2 or 3

1 TABLESPOON

3 OZ

3 OZ

1 LB

2 OZ

2 OZ

2 TABLESPOONS

1/2 LEMON

PINCH

PINCH

1/2 TEASPOON

6OZ

6 OZ

3 or 4

1 1/2 TABLESPOON

4 1/2 OZ

4 1/2 OZ

1 1/2 LB

3 OZ

3 OZ

3 TABLESPOONS

3/4 LEMON

PINCH

PINCH

3/4 TEASPOON

 

8 OZ

8 OZ

4 to 5

2 TABLESPOONS

6 OZ

6 OZ

2 LBS

4 OZ

4 OZ

4 TABLESPOONS

1 LEMON

PINCH

PINCH

1 TEASPOON

 

BAKING TIMES 180' c for 1 hour

150'c for 1 hour

180' c for 1 hour

150'c for 2 hour

180' c for 1 hour

150'c for 21/2 to 3 hour

 

METHOD

Cream together butter and sugar.

Sift Flours, Spice, Salt, Bicarb.

Add to creamed mixture alternatively with eggs.

Add Fruit, Almonds, Lemon rind, Chopped Cherries and Sherry.

Mix well.

Turn into greased cake tin and level off.

Cover with a sheet of greaseproof paper with a hole cut in the middle.

Bake for the required time.

I usually make the cake during the last week of October,

leave it until beginning of  December 

(feeding it weekly with a small eggcup of either sherry, brandy or rum...and quite often a selection of all three!)

Marzipan at the beginning of December, and Royal Ice 2 weeks later.

PS. Don't forget to serve it with cheese!

 

                                                                           and here is one we made earlier......

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