Christmas Cake – JA â This is the one
10oz (280g) Butter
10oz (280g) Moist dark brown sugar
1 tbl black treacle
1 lemon rind ( finely grated )
4 large or 5 medium eggs
3 tbs sherry, rum or brandy
12oz (340g) plain flour
1oz (25g) ground almonds
Â½ tsp powder cinnamon
Â½ tsp powder allspice
4oz (100g) chopped candied peel
4oz (100g) chopped glace cherry
1lb (Â½ kg ) currants
8oz ( 200g ) sultanas
12oz ( 340g) seedless raisins
2-4 oz ( 50g â 100g) chopped blanched almonds
Cooking time 3 Â½ â 3 Â¾ Hours
Makes 9â round or 8â square tin.
Line the tin with grease proof paper leaving 1â standing above the tin.
Cream butter, sugar treacle and lemon rind until soft and light. ( largest bowl )
Beat eggs and then mix with booze and lemon juice.
Mix flour, almonds, spices, peel, cherries and fruit.
Stir the egg mixture then the flour mixture into the creamed butter mixture.
Spoon into the tin, pressing down firmly ( this makes the cake easier to slice ).
Using damp knuckles press down on the top ( this helps to make the cake flat ).
Place tin in the centre of the oven at 325F ( 160 C ) gas mark 3
Cook for 1 hour. Check the temp by looking at the cake. It should not change colour in the 1st hour.
Then turn the temp down to 275-300 (135C â 150 C ) and cook for the remaining time.
Coat with jam or 1 egg white. Roll out Marzipan to cover cake.
Smooth over the cake by rubbing it with a little icing sugar.
2lb Icing Sugar
4 eggs whites
2 tbs lemon juice
up to 4 tsp glycerin ( stops the icing setting too hard )
Whisk the eggs until firm. Blend in sugar and then the lemon. Beat until smooth and white.
If you over beat you get large air bubbles in the mixture which will spoil the finish. Spread over the marzipan using a palette knife.
Use a fork to create peaks etc ……
Then leave to harden.