250 g/8 oz dark soft brown or dark muscovado sugar
2
teaspoons black treacle
5
eggs
50 ml/2 fl oz medium dry sherry or strained cold tea
1 1/2 teaspoons vanilla extract
250 g/8 oz currants
250 g/8 oz sultanas
250 g/8 oz seedless raisins
75 g/3 oz chopped mixed peel
50 g/2 oz ground almonds
75 g/3 oz glace cherries
finely grated rind of 1
lemon
3-4
tablespoons brandy
Method:
Grease and
line a 23 cm/9 inch round or 20 cm/8 inch square cake
tin, using a double thickness of greased grease proof
paper. Line the outside with several thicknesses of
brown paper, standing at least 5 cm/2 inches above the
top of the tin.
Sift the flours into a bowl with the
salt, mixed spice, cinnamon and nutmeg.
In a large bowl,
cream the butter or margarine with the sugar until
light. Beat in the treacle. Lightly beat together the
eggs, sherry or tea and vanilla extract.
Gradually beat
half of the egg mixture into the creamed mixture. Fold
in a third of the mixed flours. Continue to add the egg
and flour mixtures alternately. Mix in all the remaining
ingredients except the brandy. Turn the cake into the
prepared tin and smooth the top.
Bake
in a preheated
oven, 140°C (275°F), Gas
Mark 1, for 4-4 1/2 hours
until a skewer inserted into the centre of the cake
comes out clean.
Cover the
cake with a double layer of grease proof paper if it
starts to brown too
much during cooking.
Leave
the cake to cool in the tin, then turn out on to a wire rack to cool
completely. Prick all over
with a
fine skewer and spoon the brandy on top.
Store
the cake in an airtight tin and
leave to
mature for about 3 months.
Baking Recipes -
Rich Christmas Cake
Recipe
