Traditional Christmas Cake Recipe

Ingredients:

• 9 oz plain flour
• ½ level teaspoon salt
• 1 level teaspoon ground mixed spice
• 14 oz raisins
• 14 oz sultanas
• 2 oz mixed candied peel, finely chopped
• 3 oz glacé cherries, quartered
• 2 oz almonds, blanched and chopped
• 8 oz butter
• 8 oz soft brown sugar
• 4 eggs, lightly beaten
• 1 ½ level tablespoon black treacle
• 2 tablespoons brandy.

(Note: 1 oz = 28,35)  (See converter on side bar)

Directions:

Line base and sides of an 8 inch round cake tin with a double layer of greaseproof paper, then tie a double band of brown paper, 1-inch wider than the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.

Stir in treacle, then flour, dried fruit, peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven 300^o F for 3 hours, then reduce oven to very cool 275^o F and bake for 1-1 ½ hours, or until skewer inserted in centre come out clean.

Leave cake to cool in tin for 10 minutes, then turn it out on a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon bandy over. When completely cold wrap in greaseproof paper and foil, or store in an airtight tin.

Christmas cake icing

Almond paste

12 oz. ground blanched almonds

6 oz. castor sugar

6 oz. icing sugar, sieved

3 egg whites

Few drops of almond essence

3 tablespoons apricot jam

Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, divide in three equal portions. Roll one piece on sugared board to an 8-inch circle. Roll remaining two-third to a strip the same depth as case, and long enough to go all the way round edge.

Spread jam on cake surface and on sides.

Place circle of paste on top of cake. Place stripe and brush sides and press firmly to join. Allow to dry for at least 3 days before icing.

For the royal icing

4 egg whites

2 lb., icing sugar, sieved

4 teaspoons lemon juice

2 teaspoon glycerine

Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerine. To prevent the icing hardening, cover bowl with a damp cloth.

Spread icing thickly over top and round sides of cake and draw it up in peaks with the handle of a teaspoon. Leave for a day to set then place decoration on top. 

 

 

 

 

 

 

Tequila Christmas Cake Recipe

1-cup water
1-tsp. baking soda
1-cup sugar
1-tsp. salt
1-cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2-cups dried fruit

Sample the tequila to check quality. (I already sampled it...several times to check the quality.)

Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.

At this point its best o make sure the tequila is still OK. Try another cup...just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit up off the floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the tequila to check for tonsisticity.

Next, sift two cups of salt. Or something.

Check the tequila.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window.

Finish the tequila and wipe counter with the cat.

CHERRY MISTMAS! 


 

 


 

 


 

 

THE PERFECT CHRISTMAS CAKE RECIPE

Ingredients

A berry good idea...
"Add cranberries to give it that extra Christmas taste!" Miss Nunn, Bungay
A brandy tip"Knead a drop of cherry brandy into the marzipan to give it an extra kick of fruity indulgence." Mrs. Michael-Ekocha, Middleton
Add some rum for extra yum!"Instead of adding normal butter to the mixture, pre-mix some rum butter and add it for extra flavour." Miss Niven, Edinburgh

Preparation

Unsinkable!
"Soak the currents and sultanas in hot black tea. It'll make the cake really moist and stops the fruit from sinking to the bottom of the cake." Miss Lord, High Wycombe
A spicy change"Try swapping chopped dried mango and cranberries for the equivalent weight of some of the sultanas and raisins, and then feeding the cake with spiced rum instead of brandy! That's what I am doing for a change." Miss Whitehouse, Solihull
Get in the spirit!
"My tip is just about getting in the right mood! - I always have my Christmas Carols CD playing when I'm preparing my Christmas Cake - even though it's usually October it definitely helps enhance the flavour and improves the end result!!" Miss Doran, Henley in Arden
A cherry nice slice of advice"Chop the cherries into lots of little bits as well as leaving some whole so that you get plenty of sweet cherries in every bite. Then everyone always gets some cherry in their slice!" Miss Head, Purley
Keeping it fresh
"Save the tins from Roses, Quality Street etc. They make excellent storage for cakes." Mr. Elliot, Kingston Upon Hull