Christmas Cake
2:59 PM Refined flour – 170 gms
Butter – 140 gms
Castor sugar – 140 gms
Currants – 140 gms
Sultanas – 140 gms
Raisins – 140 gms
Cherries – 115 gms
Mixed peel - 85 gms
Lemon rind of 1 lemon
Caramel – 1 tsp
Eggs – 4
Mixed spice – ½ tsp
Treacle (syrup of the canned fruit)- 1/2 cup
Method :
Cream butter and sugar till light and fluffy.
Add the eggs gradually and beat well.
Stir in the flour.
Add the prepared fruit, treacle (syrup of the canned fruit), lemon rind, peel and spices.
Put into a 7” cake tin lined with paper.
Cook in a moderate oven 300º-325º F (150º-160º C) for about 3 hours. Insert a toothpick to check cake is properly baked or not.Cut it down into small pieces.
Sprinkle or dust some sugar powder at the top of cake.Decorate with some cherries and ribbon.
Keep in airtight tin 6 – 8 weeks before serving.
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