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Christmas Cake
Makes one 8ins square cake or 9ins round

400grms / 14oz plain flour
5ml / 1 teaspoon ground mixed spice
5ml / 1 teaspoon ground cinnamon
quarter of teaspoon of grated rind lemon
12oz / 350 gms butter
6 (size 2) beaten eggs
4oz / 100gms currants
8oz / 225gms sultanaS
8oz / 225gms seedless raisins
6Oz / 175gms washed and quartered glaced cherries
4oz / 100gms almonds sliced
4oz / 100gms chopped mixed peel
6 tablespoons brandy
2 tbsp / 30mls black treacle
4oz / 125gms walnuts
5oz / 150gms soft brown sugar
5oz / 150gms muscavado sugar
2oz / 50gms ground almonds

Grease a 8 inch square cake tin; line it with greased greaseproof
paper. Tie double brown paper round the outside. Sift the flour
and spices together into a large mixing bowl and stir in the grated
lemon rind. Cream the butter in a separate bowl and gradually beat
in the sugar until light and fluffy. Add the treacle and fold into
mixture. Add the eggs beating the mixture after each egg. If the
mixture curdles add a little flour. Lightly fold in the sifted
flour with the fruit, nuts and mixed peel until evenly distributed.
Add and mix in the brandy ( 3 tablespoons ) Spoon the mixture into
the cake tin and level the surface. Knock tin to get rid of air
bubbles. Make an indentation in the centre to allow for the cake
rising in the centre. Cover and leave in a cool place for 24 hours.
Place an ovenware container of water on the bottom of the oven.
Then place cake tin on a double piece of brown paper on middle
shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.

Test to see if cooked by inserting a skewer in the cake which should
come out clean. Cool cake in the tin for an hour then turn out onto
a wire rack and remove the paper. When cold, prick the cake top
with the skewer and spoon the remaining brandy over the cake surface.
Wrap in fresh greaseproof paper then foil. Place inverted into an
airtight tin for at least one month before covering the cake with
almond paste. Finish off with royal icing and decorate to your


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