Christmas Cake (makes 2x 4lb cakes)
1lb Butter
8oz Dark soft brown sugar
8oz Light soft brown sugar
1oz Glycerine
1lb Egg
1lb 2oz General purpose flour
1level tsp Mixed spice
1/4oz Salt
4oz Ground Almonds
4oz Chopped Almonds
2lb Currants
1lb Sultanas
8oz Seedless Raisins
4oz Chopped mixed peel
8oz Glace Cherries, cut washed and dried
Zest and juice of ½ lemon and ½ orange
Method
Cream the butter, sugars and glycerine
Add the egg a little at a time mixing well
Add the flour, spice, salt and ground almonds and mix in lightly
Add the rest of the ingredients and mix well
Line 2 deep 7inch cake tin with a double thickness of greaseproof paper (bottom and sides) or 1x10inch tin
Fill with the cake mixture and smooth the top with a large spoon dipped in water.
Tie a thick layer of newspaper around the tin and place on a baking tray lined with a thick layer of paper.
Bake for 1 hour @ 140oC the further 31/2 hours @ 120oC or until a skewer stuck in the middle comes out clean.
Cool on a cake wire before removing all the paper. Wrap in foil and store top down. Feed with spirit every week as required. This improves the flavour, although it may be eaten without keeping.
Hope you all enjoy