RCI-BR.004.0171.001
Christmas Cake I
This recipe dates from the first quarter of last century. I make just half of this recipe and I put in a very small teaspoon of soda.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Cream together butter and brown sugar in a large mixing bowl until light and fluffy, approximately 5-10 minutes of beating.
2
Add eggs one at a time to the creamed mixture, beating well after each addition to prevent curdling.
3
In a separate bowl, combine flour, grated nutmeg, and mace, then gently fold into the egg mixture.
4
Fold in the raisins, currants, mixed peel, and blanched almonds until evenly distributed throughout the batter.
5
Pour in brandy and lemon essence, stirring gently to incorporate the liquid fully.
6
Preheat oven to 300°F (150°C) and prepare a round or square cake tin by lining with parchment paper and greasing well.
7
Transfer the batter to the prepared tin, smoothing the top level with a spatula or the back of a spoon.
8
Bake in the preheated oven for approximately 4 hours, covering loosely with foil after 2 hours if the top begins to brown too quickly.
240 minutes
9
Remove from oven when a skewer inserted into the centre comes out clean or with only a few crumbs attached.
10
Allow the cake to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely before storing or decorating as desired.