MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Christmas Cake
Categories: Cakes, Christmas
Yield: 1 Cake

Fat; for greasing
200 g All-purpose flour
1 1/4 ml Salt
10 ml Mixed spice
200 g Caster sugar
6 Eggs; beaten
60 ml Brandy
100 g Glace cherries; chopped
50 g Preserved ginger
50 g Walnuts; chopped
200 g Currants
200 g Sultanas
150 g Seedless raisins
75 g Mixed peel; cut up

This is a traditional recipe for a rich fruit cake as made in Britain.

A very rich cake which does not usually appeal to children who prefer
their cake to be lighter and sweeter. Adults, on the other hand, will
"wolf" it down.

The cake, once made, will keep for months if sealed in paper and then
in an airtight tin. My Grandfather pierced the surface of the cake,
once it was fully cooled with a knitting pin. He would then pour a
little brandy over the surface and then re-seal the cake back into
its storage tin.

Line and grease an 8" (20 cm) cake tin. Use doubled grease-proof
paper and tie a strip of brown paper around the outside. Preheat the
oven to 160?C (325?F).

Sift the flour, salt and spice into a bowl. Cream the butter and
sugar in a mixing bowl until light and fluffy. Beat in the eggs and
brandy a little at a time, adding a little flour if the mix starts to
curdle. Add cherries, ginger, and walnuts. Stir in dried fruit, peel,
and flour mixture. Spoon into the prepared tin and make a slight
hollow in the centre. Bake for 45 minutes, then reduce temperature to
150?C (300?F) and bake for 1 hour more.

Reduce the temperature again to 140?C (275?F) and continue cooking
for 45 to 60 minutes until cooked through and firm to the touch. Cool
in the tin. Cover the cake with almond paste (marzipan) and hard
icing.

Important notes for Americans:

* Cooking time is almost 3 hours in total. * "Sultanas" are better
known in the US as "golden raisins". * "Caster sugar" is a type which
is a little finer than granulated sugar. It dissolves a little
faster. * "Greaseproof paper" may be more familiar as baking
parchment. * The wrapping of brown parcel paper around the outside of
the tin is very important. It prevents the cake forming a dry crust
during the prolonged cooking. Several layers should be wrapped around
neatly and tied in place.

Recipe by Ron Curtis

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