7" square tin:
Oven: 160 C for 1/2 hr. then
2.1/4 hrs. at 150 C. (300 F, gas 3)
Store, then decorate two weeks before Christmas*
nb: (1oz. = 25g.)
4ozs. (125g) currants
10 ozs. (275g) sultanas
4 ozs. raisins
4 ozs. glace cherries (rinsed, drained, dried and chopped)
(2ozs. blanched almonds if wanted)
Grated rind of 1 lemon
9ozs. (250g) plain flour + pinch of salt
1 tsp. mixed spice,
1 tsp. nutmeg,
1/2 tsp. cinnamon
8ozs. (250g) butter - softened
8ozs. soft brown sugar
3 large eggs
1 tablespn black treacle
1 dessert spn milk
2 tablespns rum or brandy
1. Grease the tin and line with 2 doubled strips of greaseproof paper, crossing over the base of the tin to extend an inch above the rim on both sides. Grease the paper lining.
2. Mix the dried fruit together in one bowl (adding the nuts if using these)
3. Mix the flour, salt, and spices in another bowl.
4. In a third bowl, beat the butter and sugar until creamy and gradually add the eggs, adding a little of the flour, to stop it curdling.
5. Beat in the treacle
6. Finally fold in, using a metal spoon, the dry ingredients plus the rest of the ingredients.
Combine well, but dont overbeat.
7. Turn into the prepared tin and make a small well in the centre.
Bake on the centre shelf at 160 deg.C for 1/2 hr. then turn down to 150 deg.C for a further 2.1/4 hrs.
Test with a skewer to see if cooked through. The skewer should come out 'clean' from the centre of the cake.
Leave the cake in the tin for at least 1 hr. to cool completely, then pack into an airtight tin until 2 weeks before Christmas.*
Turn the cake upside down to ice and decorate, so you have a nice flat surface.
10ozs. (275g) ground almonds
5 ozs. caster sugar
5ozs. sifted icing sugar
2 egg large egg yolks.
juice of 1/2 lemon.
about 8ozs. sieved apricot jam
and a dusting of Cornflour.
Mix all ingredients together, dont overwork, dust a surface with icing sugar and roll out.
Brush cake with warmed sieved apricot jam to 'glue' icing on.
Cut icing to shape and 'stick on' carefully to cover the cake.
Stand the cake on a wire tray and leave for about a week to dry out before icing.
3 large egg whites
1.1/2 lbs.l sifted icing sugar
2 tsps. lemon juice
a little yellow and brown food colouring.
Beat the eggs whites and lemon juice together lightly and gradually beat in the sifted icing sugar until the consistency thickly coats the back of a wooden spoon. Stir in the glycerine and a small amount of the colouring, to make a creamy colour. Spread enough of the icing to cover the top and sides - prick out any bubbles with a skewer - and leave for 3 days for the icing to dry.
Decoration: - (to choice.)
Cake Board 9"square
a sheet of gold paper
little sifted icing sugar
If writing on the cake:
no.2 plain writing pipe
no.3 plain writing pipe
no. 7 star pipe
spring of holly,
4 greaseproof paper icing bags.