Ingredients:
12 eggs
1 lb butter
1 lb white sugar
2 lbs dark raisins
2 lbs light yellow raisins (Sultanas)
1 lb currants
1 lb mixed peel
1 lb dates
1 lb almonds
½ lb dried apricots
1 lb candied cherries
½ lb candied pineapple rings
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon mace
½ teaspoon ginger
5 cups sifted flour
2 teaspoons soda dissolved in a little hot water
2 cups sherry
4 oz bottle almond flavoring
4 oz bottle vanilla
- Wash raisins and currants in hot water, drain and dry a bit on paper towel
- Cut almonds, cherries, pineapple, dates and apricots. Put all fruits in a large bowl
- Mix fruits together, pour 2 cups of sherry over fruits and let stand over night
- Next day add spices and flavorings and let stand a few hours or over night, mixing well a few times so that fruit absorbs liquid
- Cream butter and sugar until soft, add eggs one at a time, beat well
- Sift 2 cups of flour over fruit mix
- Just before you are ready to put all together, add the rest of flour to egg mixture and beat again
- Add soda mixture – mix in well
- Pour over fruit and mix thoroughly
- Have ready 4 Christmas cake pans or any pans you care to use. They must be lined with lightly greased foil or brown paper cut to fit. Put a collar around the inside of cake pan or foil or paper (greased) – it should come 2 inches above rim of pan
- Put cake mixture in pans
- Place in 300 degree oven with pan of hot water on lower shelf for moisture
- Large cakes take 4 ½ hours, smaller ones 3 ½ hours
- Cool and remove paper. Pour a bit of brandy on top and bottom
- Wrap cakes in foil. Put in air tight tins
- Add brandy by tablespoon every 2 weeks. If needed, freeze well
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