Ma Ma’s Christmas cake
Firstly Prepare Dried fruits and nuts
Ingredients:
1 kg mixed fruit + 1 doz. dates + 100g cherries or use 3 pkts Mixed fruit
3 oz almonds
1 lb. raisins
Prepare the fruit and nuts the day before and warm the following ingredients together in a small saucepan until nicely blended.
1 tablespoon Rum, or brandy or sherry
½ teasp each of vanilla essence, and almond essence
1 level dessertspoon golden syrup 1 dessertspoon each of lemon juice, orange juice, and coffee essence
1 level dessertspoon dark jam
Pour this warm mixture over the prepared fruit and nuts - Cover and leave overnight.
Cake batter ingredients:
225 grams/8 oz butter
8 oz
light brown sugar (1 cup)
5 eggs
31 grams/2 ozs
S.R. flour (1/2 cup)
1 level teaspoon salt
225 grams/9 oz (2 cups) plain flour
¼ teasp each cinnamon, nutmeg, and mixed spice
Method: Cream butter and sugar until
light and soft. Test each egg separately in a cup and beat them into the
butter, cream one at a time, and add a little of your measured flour between
the last 2nd or 3rd egg to prevent any risk of curdling.
Have
ready the flours sifted together with salt and spices. Add these and blend
smoothly and well. Last of all add the soaked fruits and mix evenly and
thoroughly let it stand in the bowl for 10 minutes before placing in the
prepared tins.
Place
your wooden spoon upright in the centre of the mixture. It should not move if
correct consistency.
Line
your tin with alfoil, and 2 layers of brown paper or Glad Bake. Set oven at 180 deg. , and after 1 hour decrease to 150
deg. for approx.. 3 hrs.
OR ( Alternative oven temperatures that my cousin Rae suggests for cooking Christmas Cakes, are 200 deg. for 10 minutes, 150 deg. for 1 hour, and 110 deg. for 3 hrs.)
OR ( Alternative oven temperatures that my cousin Rae suggests for cooking Christmas Cakes, are 200 deg. for 10 minutes, 150 deg. for 1 hour, and 110 deg. for 3 hrs.)
“A helpful hint for the baking of your
Christmas Cake. After 1 hour of baking a rich fruitcake place on the bottom
shelf of your oven, a baking dish, 3 parts filled with cold water. This
prevents the bottom of your cakes burning and also the steam keeps the cake
moist.”
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