Christmas Cake

GRANDMA’S CHRISTMAS CAKE

Ingredients

12oz Self raising Flour

1 tsp Cinnamon

1 tsp Mixed Spice

½ tsp Salt

1 lb Currants

8 oz Sultanas

8 oz Raisins

4 oz Mixed Peal

4 oz Glace Cherries

4 oz Almonds

Grated rind of 1 Lemon

8 oz Margarine (or Butter)

8 oz Soft Brown Sugar

1 tbs Black Treacle

4 Eggs

4 tbs Sherry

Sift flour, spices and salt into separate basin

Mix dried fruit, mixed peal and  halved floured cherries in large bowl.

Blanch almonds and chop (food processor) and mix with grated lemon rind

Beat eggs and sherry lightly

Cream sugar, marge and treacle.

Mix flour mix and egg mix into above alternately (do not over beat)

Mix in nuts and fruit thoroughly

Double line a 9” tin with greased greaseproof paper (or magic carpet)

Place mixture in tin. Smooth - slightly ‘dishing’ centre to prevent over rising

Line outside of tin with a double thickness of brown paper

Place in preheated oven @160 - 150 C for 1½ hours

Cover top with loose sheet of brown paper

Continue cooking for approx 2hours @ 120 – 140 C

Test with a skewer

Leave in tin until cold

Remove all lining and place in tin foil

“Feed” every few days with Brandy spiking with skewer and turning each time

Cover with Marzipan and leave for 48hrs

Ice with  (stiff) Royal icing and form peaks

Royal Icing
Whisk 2 egg whites, add 1 tsp of lemon juice, 1 tsp glycerine.  Sieve and beat in 1lb icing sugar until it holds peeks. (Can add 1 tbs boiling water & more icing sugar; also add a dot of blue colour if it looks a little yellow).
Apply to top of cake with pallet knife, smooth around sides and the peek up (only little on the side).  Decorate and the allow to set.  Add ribbon.