Ingredients:
√ 1lb. 2oz. (500g) currants
√ 3 tablespoons of brandy
√ 8 oz. (225g) sultanas
√ 8 oz. (225g) raisins, stoned
√ 6 oz. (175g) glace cherries
√ 4 oz. (125g) candied peel, chopped
√ 1 lemon
√ 10oz. (275g) plain flour
√ 10 oz. (275g) butter
√ half a level teaspoon of mixed spice
√ pinch of salt
√ half a level teaspoon of powdered cinnamon
√ 10 oz. (275g) soft brown sugar
√ 6 eggs
√ 3 tablespoons milk
√ almond paste
√ royal icing
Preparation :
Wash the dried fruit in a sieve, under the cold tap, two
days before making the cake
√ Drain and turn on to clean tea towel, pat dry then spread
on kitchen paper to dry
√ On baking day, grease a 9 inch round cake tin, line with
double greaseproof paper and re-grease
√ Tie a band of brown paper round the outside of the tin, to
come 3 inches above the top
√ Put the prepared fruit, peel and cherries in a bowl and
mix well
√ Grate the lemon rind
√ Sift together the flour, spices and salt then add,
together with the grated lemon rind, to the bowl of mixed fruit
√ Cream together the butter and sugar until the mixture is
pale, soft and fluffy
√ Break the eggs into a basin and whisk lightly with a fork
√ Add the whisked egg, 2 tablespoons at a time, to the
creamed butter mixture, beating until well mixed each time before adding more
egg
√ With a tablespoon, fold in the flour and fruit mixture;
add a little milk if necessary to make the mixture soft enough to drop from the
spoon when it's held above the bowl and shaken
√ Turn the mixture into the prepared baking tin, spread it
evenly around the tin and make a dip in the center
√ Bake at the bottom of the oven at 300F, Gas Mark 2, 160C
for about four and a half hours until the cake is golden brown and firm to the
touch
√ To prevent the cake over-browning, cover with two or three
pieces of brown paper after the first two and a half hour's baking
√ Test with a fine skewer, insert the skewer in the cake and
when it is drawn out it should look quite clean
√ Allow the cake to cool in the tin
√ Before storing the cake, prick with a fine skewer and
slowly pour the brandy over it
√ When storing the cake, wrap it in several layers of grease
proof paper, then wrap in foil or store in an airtight tin
√ Cakes made several weeks before Christmas will become
darker in colour and richer in flavour
√ Decorate the cake with almond paste and royal icing (see
Hookery Cookery Christmas Recipe"
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