Christmas Cake

Recipes For Fan Oven

225g (8oz) butter or block margarine

225g (8oz) brown sugar

4 eggs

225g (8oz) plain flour

5ml (1 tsp) mixed spice

2.5ml (1/2 tsp) baking powder

200g (7oz) raisins

200g (7oz) sultanas

200g (7oz) currants

50g (2oz) chopped almonds

75g (3oz) glace cherries (cut in pieces)

60ml (4 tbsp) brandy (optional)

1.Cream fat and sugar until light and fluffy.

2.Add eggs one at a time, beating well.

3.Sieve dry ingredients. Add gradually with mixed fruit, cherries and nuts.

4.Bake in lined 20cm (8in) cake tin: 130˚C; 21/2-3 hours.

It may be necessary to cover top of cake with brown paper for final hour to prevent overbrowning.

5.Leave in tin to cool a little, before turning out.

6.When cold, prick bottom of cake and sprinkle brandy over. Leave for about a week before icing.

SMALL CAKES

225g (8oz) block margarine

225g (8oz) caster sugar

4 eggs

300g (11oz) self raising flour

Variations:

100g (4oz) sultanas

100g (4oz) chocolate chips

100g (4oz) chopped glace cherries

30ml (2 tbsp) cocoa powder mixed to paste with water

Add any of the above with flour

1.Cream margarine and sugar until light, fluffy and pale in colour.

2.Add each egg, beating well after each addition.

3.Fold in sifted flour, mixing well.

4.Place paper cases on baking trays and two-thirds fill them with mixture.

5.Bake until golden brown and springy to touch: 170˚C; 15-20 mins.

SCONES

450g (1lb) plain flour

10ml (2 tsp) cream of tartar

5ml (tbsp) bicarbonate of soda

100g (4 oz) block margarine

225ml (8 fl oz) milk

Variations:

Sultana scones – add 100g (4 oz) sultanas and 50g (2oz) caster sugar

Wholemeal scones – use half quantity of wholemeal flour

Cheese scones – add 100g (4oz) grated cheddar cheese and 5ml (1 tsp) dry mustard

1.Sift together flour, cream of tartar and bicarbonate of soda.

2.Rub in margarine until mixture resembles fine breadcrumbs.

3.Make a well in centre. Stir in enough milk to give fairly soft dough.

4.Turn onto lightly floured surface. Knead lightly to remove any cracks. Roll out to about 15mm ( 3/4 in). Cut out 5cm (2in) rounds. Place on baking sheet.

5.Knead remaining dough and re-roll.

6.Bake until well risen and golden brown; preheat; 210˚C; 9-12 mins.

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