35
CHRISTMAS
Christmas Cake Makes 2 cakes
2 cups sultanas
2 cups currants
2 cups raisins (seedless)
100g dried figs or prunes
100g dates
1
/
2
cup mixed peel
1
/
2
cup almonds
3
/
4
cup walnuts
1 cup glazed cherries
125ml sherry
250ml brandy
250ml whisky
250g butter or margarine
250g brown sugar
5 eggs
60g dark chocolate, melted
1 teaspoon parisian essence
1 teaspoon vanilla extract
1 tablespoon glycerin or vegetable oil
1 tablespoon golden syrup or honey
1 tablespoon raspberry or plum jam
Grated rind and juice of 1 orange or lemon
500g plain flour
1 tablespoon baking powder
2 teaspoons mixed spices
1
/
4
teaspoon ground ginger
1
/
2
teaspoon salt
1. Wash and dry sultanas, currants and
raisins.
2. Cut up figs, dates, mixed peel and nuts
into small pieces; halve the cherries and
raisins.
3. Mix all the fruit and nuts, add brandy,
sherry and whisky. Allow to stand for
several days, or at least overnight if longer
time is not possible - use a screw top jar.
4. Preheat oven to 150°C. Line 2 x 20cm
round or square tins with one thickness of
brown greaseproof paper or 2 sheets of
white greaseproof paper. Bring the lining
about 3cm above top edge of the tin.
5. Using the large Mixmaster bowl, cream
butter and sugar on Medium speed (6).
6. Add eggs one at a time and mix well after
each addition. Add chocolate, Parisian
essence, vanilla extract, glycerin, golden
syrup, jam and orange or lemon rind and
juice.
7. On Low speed (1-2), add sifted dry
ingredients and fruit mix from step 3
alternately to mixture until all is added.
8. Place mixture in the prepared tins and
bake for 3-3
1
/
2
hours.
9. When cooked, remove from oven and
trickle 2 tablespoons brandy, rum or sherry
over the cake while hot. Wrap immediately
in several thicknesses of paper, leaving
cake in the tin, and allow to cool slowly.
This improves the cake as the steam in the
slow cooling keeps the cake moist.
Special Occasions (continued)