This is a rich fruit cake which can be used for any "great occasion" - Christmas, birthdays anniversaries etc. For Christmas, cakes are generally decorated with almond paste/marzipan and white icing on which you can arrange tasteful or other snowmen, reindeer, robins etc.
8oz/250g margarine or butter
8oz/250g brown sugar
5 eggs
1/2 tsp
almond essence
1/2 tsp vanilla essence
3/4lb/300g plain flour
1 tsp
bicarbonate of soda
1/2 tsp salt
2 tsp mixed spice
2lb/1kg of mixed dried fruit
4 tablespoonfuls of brandy or rum.
Method
Mix the margarine/butter with the sugar until the mixture is creamy. Add the flour and eggs gradually together with the spice, mixed fruit etc. When all these ingredients are well mixed, add the alcohol. The mixture should be fairly stiff. Put into the cake tin which you have previously lined with greaseproof paper. It is also a good idea to cover the sides of the tin with brown parcel paper or foil, tied round the outside of the tin with string, as this helps to prevent the cake cooking too quickly. It takes about 3 hours to cook in a slow oven (300 d F, 190 d C, Gas Mark 1). Test with a skewer - when it pulls out clean from the centre of the cake it is ready to come out of the oven.
Comment
This cake should definitely be made in advance. When cool place in an air-tight tin for 2,3 or 4 weeks. Before you then add the almond paste/marzipan and icing, prick several holes in the base of the cake and dribble some brandy or rum into the cake. This will enhance the flavour when cut. It will keep once started for some time if placed in an air-tight container. Christmas cakes don't tend to last far into January however, as they seem to be very popular.
Page Created: 12th November 2000