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......