Rich Christmas Cake
Ingredients
1.5kg fruit mince, including sultanas, raisins and currants
500g butter
385g brown sugar
8 eggs
1 tablespoon golden syrup
4 tablespoons blackcurrant jam
500g flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 packet (150g) glace cherries
18 blanched almonds
¼ cup dark rum or brandy
Description
When I was compiling the recipes for this book, I could not leave out my mother’s recipe for this rich, moist fruit cake. She has handed it on to me from her mother and I’d like to think it will continue to be cooked in future generations of our family. We don’t like icing, but you may wish to cover it with marzipan and then a white butter icing on top for a really festive cake.
Method
Place the fruit mince in a large saucepan and cover with water. Bring to a boil and simmer for five minutes. Drain well, cool and let stand overnight.
Beat the butter and sugar well until light and creamy, then add the eggs one at a time, beating well between each addition so it is well incorporated. Add the golden syrup and blackcurrant jam and beat these in well too. Preheat the oven to 160°C.
Sift the dry ingredients four times. Add the dry ingredients and fruit in small alternate batches to the creamed butter, sugar and egg mixture. Finally, fold in the cherries.
Line a 24cm cake tin with several layers of greaseproof or brown paper and tip the mixture in. Press almonds onto the surface and bake for four hours.
When the cake is cooked, pour the dark rum or brandy over the surface while it is still warm. Cool and place in an airtight tin to mature for two to four weeks.
Makes a 3kg cake.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
