Traditional Christmas Cake

Traditional Christmas Cake

Like a wedding cake making a Christmas Cake is a great workout.  Forget going to the gym or lifting weights just stir this mixture with a wooden spoon and see how your biceps and triceps feel the next day.  🙂  The first time I ever made this I found it so rewarding.  I was so stressed about it and wondered if it would work and my family didn’t stop raving about it.  I must have done something right.  It lasts a long time unless you are feeding masses of people well into March depending on the extent of visitors.  Here goes get out the three biggest mixing bowls you have in the cupboard and two wooden spoons.

Ingredients

454 grams of organic butter or creamy Tasmanian butter or any other butter

454 grams soft brown sugar or soft raw sugar

8 free range or organic eggs

680 grams plain flour

1 teaspoon of nutmeg

1 teaspoon of cinnamon

1 teaspoon of mixed spice

1/2 teaspoon of baking soda

1/4 teaspoon of salt

The rind of one organic lemon

1 teaspoon of lemon essence

680 grams raisins

454 grams sultanas

454 grams currants

225 grams mixed peel

225 grams almonds

225 grams prunes

112 grams glaced cherries

(If you like you can add 3 tablespoons of brandy or 1 teaspoon of brandy essence)

Chop up and mix together the raisins, cherries, prunes, peel, almonds and cherries.  Sift the sugar, flour, baking soda and salt.  Cream the butter and sugar.  Add the eggs one at a time and mix.  Then add the dry ingredients alternating with the fruit mixture.  Add the brandy or brandy essence.  This will make two cakes.  Take out two square cake baking tins.  Spray the bottom with olive oil cooking spray or other cooking spray line the base with baking paper.  Bake in a slow oven at 150 degrees celsius or 300 degrees fahrenheit for approximately 4 hours.  Check the cakes after two hours and place a sheet of brown baking paper on the top of each cake.  Cut a small hole in the middle of the brown baking paper before you place it on top about the size of a golf ball.

Tip:  If you use the brandy or brandy essence you can leave the cake to soak overnight or for a couple of days before baking.

Icing:  Use Royal Icing (eggs whites mixed with pure icing sugar until stiff).  Or buy the Royal Icing pre-made or Marzipan or Almond icing.

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