Christmas Cake

    An excellent Christmas Cake Recipe passed down through many generations.Originates from Tring in Hertfordshire,England.Traditionally served at Christmas tea time.



Ingredients:   20 Servings.

*1 1/2 cup raisins(12 oz).

*2 cups currants.

*1 1/2 cups sultanas.

*1/2 cup almonds.

*3/4 cup mixed peel.

*1/2 cup glace/candied cherries.

*lemon rind of half lemon,grated and juice of one lemon.

*1 1/2 cups unsalted butter.

*1 3/4 cups moist brown sugar.

*6 eggs.

*3 cups plain flour(maida).

*1/2 level tsp cinnamon.

*1/2 level tsp nutmeg crushed.

*1 level tbsp black treacle.

*2 tbsp brandy least.

Preparation:

*Grease a 9-10 inch tin.

*Cream butter,sugar and grated lemon rind until light and fluffy.

*Beat in eggs one at a time.

*Mix dry ingredients together well.Add to creamed butter mixture.Combine thoroughly.

*Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.

*Turn into lined tin,ensure that there are no pockets of air and the surface of the mixture is flat.

*Tie a double band of brown paper around the tin - approx. 3" above the rim of the tin.

*Place in oven one rung below the middle at 160 degrees centigrade.

*Bake for 2 hours and then reduce heat to 150 degrees centigrade for furthur 1 1/2 - 2 hours.

*Leave the cake to cool in the tin.Remove paper and turn  the cake upside down and make holes with a steel knitting needle or cocktail stick.
         Pour in extra spirit and leave cake upside down until the spirit has been absorbed.

*Wrap the cake in fresh grease proof paper and leave for 48 hours before icing.
         Before icing the cake can be stored for up to 2 months wrapped in foil.