Tui's Rich Christmas Cake
Ingredients
2 1/2 cup raisins
1 1/2 cup sultanas
1/2 cup glace cherries
1/2 cup chopped mixed peel
1/2 cup flour
250g butter
1 1/2 cups soft brown sugar
2 teaspoons treacle
4 eggs
2 teaspoons grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla essence
1 3/4 cups flour
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
2-3 tablespoons brandy
Description
If you like a moist fruit cake you will enjoy the flavour and texture of this one.
Method
Line the sides and bottom of a 23-cm diameter round cake tin with baking paper. Secure 4 layers of newspaper around the outside of the tin to stand about 4cm above top of tin.
Mix raisins, sultanas, cherries and mixed peel together. Mix through first measure of flour. Melt butter, brown sugar and treacle together in a saucepan large enough to mix all the ingredients. Remove from heat and cool.
Add eggs and beat well with a wooden spoon. Mix in orange and lemon rind and vanilla essence. Sift flour, mixed spice, cinnamon, nutmeg, ginger and baking soda into the saucepan and mix until combined.
Spoon into the prepared tin. Smooth the surface and sprinkle lightly with water. This keeps the top level. Place 8 layers of newspaper or a magazine in the oven and place cake tin on this. Bake at 150C for 1 1/2 hours. Lower the temperature to 130C and cook for a further 2-2 1/2 hours or until a skewer comes out clean when tested. Allow cake to cool in tin. Pour brandy over the cake.
Categories
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