Prep 40 mins
Cook 3 hrs
As the name suggests, this is the grandmother of all cakes. The cake has excellent keeping qualities. You can frost the cake or I like to decorate the top with blanched almond kernels and glace cherries. If you intend to keep the cake, it may tend to dry out. Just pour some sweet sherry or brandy over the top surface and it will help to regain the moisture.
- 250 g butter
- 250 g sultanas
- 125 g glace red cherries
- 375 g mixed dried fruit
- 2 1⁄2 cups plain flour
- 1⁄2 teaspoon baking powder
- 6 eggs
- 1 tablespoon parisenne spice essence
- 1⁄4 cup rum or 1⁄4 cup brandy or 1⁄4 cup sherry wine
- 250 g brown sugar
- 250 g seeded raisins
- 125 g slivered almonds
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon nutmeg
- 1 orange, juice and zest of
- 1 pinch salt
- On the first day.
- Finely chop fruit and soak overnight in the alcohol,parisenne essence, orange juice and rind.
- On the second day.
- Pre heat oven to 160 degrees celsius.
- Cream butter and sugar.
- Add eggs one at a time, mix well and set aside.
- Sift flour, bicarbonate soda, nutmeg, baking powder and mix through the fruit mixture.
- Add the almonds and creamed mixture.
- Line a 20cm x 7cm square tin with two layers of brown paper, one layer being greaseproof paper.
- Bake at 160 degrees celsius for 30 minutes, then reduce the oven to 120 degrees celsius and cook for a further 150 minutes or until a skewer comes out clean.
- Let cake cool in tin and then remove from tin and place on a cooling rack.
This Christmas Cake was outstanding. I did pour Brandy on it afterwards and my friends said they had to drink the cake it was so moist. This is identical to a cake my Grandmother in the UK always made. Bought back emories and I will keep this recipe for next time I make a rich cake. Thank you for sharing Peter.