Christmas Cake Recipe

Christmas Cake Recipe

 Dark rum, Cherry brandy (1 2/3 cup)
1 lb raisins, mixed peel, chopped nuts, currants, prunes, cherries
2 tbsp mixed essence
1/4 lb pineapple jam
4 tbsp peanut butter
1 tbsp orange rind
1 tbsp mixed spice, cinnamon
1/2 tsp salt
12 ozs flour
8 ozs margarine
12 ozs brown sugar
8 eggs
Baking powder
Angostura bitters

Combine rum, cherry brandy and bitters and add fruit to mixture as well as orange rind, peanut butter and jam. Let soak for three to four weeks.

Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift together flour, baking powder, cinnamon and mixed spice.

Drain fruit and reserve liquid. Add drained fruit to mixture. Stir. Fold flour into fruit and margarine mixture. Add essence, browning and mix well. Grease cake pans and dust with flour then pour in batter. Bake in a slow oven 275•F for 2-3 hours according to the size of the cake.

Pour reserved rum and cherry brandy mixture over cake when baked. Cool in pans to absorb liquor before removing.

 Courtesy: Lucian Duchess

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