| Should be made 6 weeks before Christmas 0.5lb of Currents
0.5lb of Sultanas
6oz of Raisins
2oz of Cherries
5oz Butter
5oz Castor Sugar
4 Large Eggs
6oz Plain Flour
Pinch of Salt
1 Teaspoon Mixed Spice
Rind & Juice of 1 Lemon
1 Tablespoon Brandy
2oz Mixed Peel
Have ready a 7 inch round cake tin with double thickness
buttered grease-proof paper. Clean the fruit and dry very thoroughly. Cream the butter and
sugar together until white and fluffy. Add lightly beaten eggs gradually to the creamed
mixture.
Sieve dry ingredients into bowl and add gradually. Lastly add
rind, juice of lemon and brandy. Mixture should be of a stiff dropping consistency. Put
mixture into prepared tin, leaving a slight hollow in the centre so it will rise flat.
Bake 3 to 4 hours at 300F.
My mother used to spread
orange marmalade over the top of the cake when cold then add marzipan on top
and then cover with icing and decorations. Was then put in a cake tin until
Christmas.
Contributed by Alastair McIntyre |
