Recipe by Ninna
Modified Margaret Fulton recipe, changed considerable. This is our regular Christmas Cake, it is a family favourite. If you change the cake tin size adjust cooking times.
- 375 g raisins
- 375 g sultanas
- 310 g currants
- 60 g glace cherries, halved
- 3 tablespoons rum, overproof best (or brandy)
- 3 tablespoons sherry wine
- 250 g butter
- 1 1⁄4 cups brown sugar
- 1 lemon, zest of, only
- 1 tablespoon golden syrup
- 2 tablespoons marmalade (or jam)
- 5 eggs
- 2 1⁄2 cups plain flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 tablespoon parisienne essence
- 1⁄4 teaspoon salt
- 1⁄2 cup almonds, blanched & chopped
- 1 cup almonds (omit if icing cake)
- 1 tablespoon sherry wine, extra
- 1 tablespoon milk, extra
Directions See How It's Made
- PREPARE FRUIT; Wash fruit separately and dry thoroughly; chop raisins and put all fruit into container with tight lid along with cherries, add rum and sherry; mix to coat fruit, chill overnight or several days.
- CAKE MIXTURE; Beat butter and brown sugar with grated lemon rind, until light and creamy; add golden syrup, marmalade (or jam) and parisienne essence, beat well.
- Add eggs one at a time, beating well after each, add 1 tbs flour with last egg.
- Sift together flour and spices and stir into creamed mixture alternately with fruit and chopped almonds.
- Prepare 20cm (8") square or round cake tin with 2 thicknesses each of brown and greased greasproof paper, paper should extend 10cm above the rim of the tin.
- Spoon mixture into tin, smooth top; brush milk over top of cake to stop cracking and arrange extra almonds on top (omit this is icing cake) and bake in a slow oven 140degC (275degF) for about 4 to 4 1/2hrs or until cooked.
- Place a baking dish of water on the shelf below during cooking to help keep cake moist.
- Brown paper can be placed over top of cake to keep top from scorching.
- Remove from oven, test with knife or skewer if it comes out clean it is cooked and immediately sprinkle with 1 tbs extra sherry; remove cake from tin but leave paper on cake; wrap well in tea towels or sheets of foil and leave until cold.