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I made these two little six inch Christmas cakes (I think) last Christmas. I used the same recipe this year to make one nine inch cake. We ate into it too much, before I thought of taking a photo.
Soak 2lb of mixed fruit in at least half a pint of sherry, overnight, although I often leave mine soaking for a week or so.
Double line a tin with a removable bottom, with greaseproof paper. We always tie folded newspaper around the outside of our tins, to insulate the sides since it's in the oven for a long time. We also put a piece of greaseproof over the top of the cake, once the top's firmed up, especially if the top starts catching.
Cream together 10 oz of butter, with 10 oz of brown sugar in a large mixing bowl. In a separate bowl mix 1 to 1 1/2 teaspoons of mixed spice with 12 oz of plain flour. Swap out 2 oz of the flour for 2 to 4 oz of ground almonds if you want. Beat 5 medium to large eggs together in a seperate bowl. In a large mixing bowl add a spoonful of the beaten egg to the creamed butter and sugar, add some of the flour mixture as well, keep doing this until the egg is mixed in thoroughly. Add the rest of the flour to the mixture. Then add the soaked fruit to the mixing bowl. Mix well. (The going gets tough here, it really takes some effort).
Transfer the mixture into the prepared tin, and bake in a low oven of 150 degrees C or gas Mark 4, for between 3 to 4 hours. (The two little cakes took less time than this).
The cake when it's cool can be set to be fed, with whisky over the next few months by inserting skewers into it, and pouring a small amount of spirits over the holes. Or you can leave it without feeding. I've never fed mine, as I don't like the taste. This keeps happily for upto 2 months well wrapped in foil in a cool dark cupboard, until you want to decorate it with marzipan, and either fondant or royal icing.
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chekccard
Post time: 2015-2-16 05:17
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