• my mother will make me a Christmas cake.
    Family

    Rich Christmas or Wedding Cake

    Every year my mother will make me a Christmas cake. This is the same recipe that she has used since as far back as I can remember.
    Cooking time – 3 ¾ – 4 ½ hours
    Oven temperature – 325 – 350 degrees Fahrenheit. Gas mark 3
    then after an hour decrease to 300 degrees Fahrenheit. Gas mark 1 – 2

    Ingredients
    10 oz butter
    10 oz brown sugar
    1 level tablespoon black treacle
    Grated rind of 2 lemons
    5 large eggs
    2 tablespoons brandy, rum or sherry
    12 oz plain flour
    1 teaspoon mixed spice
    ½ teaspoon powdered cinnamon
    1 ½ lb currants
    ¾ lb sultanas
    ¾ lb raisins
    4 oz blanched chopped almonds
    4 oz chopped mixed candied peel
    4 oz chopped glace cherries

    1. Warm the oven whilst mixing the ingredients.
    2. Mix together the brown sugar, black treacle and lemon rinds in a large mixing bowl.
    3 Heat and melt the butter, then cream together with the sugar, black treacle and lemon rinds.
    4. Beat the eggs then add to the mixing bowl.
    5. Add the flour, mixed candied peel, cherries, chopped almonds, cinnamon and mixed spice, stirring well.
    5. Gradually add the sultanas, currants and raisins, then add 2 tablespoons of brandy, rum or sherry.
    6. Mix together well, then put it into an 8 inch greased lined baking tin. Place in the oven and follow baking directions above.

    Once baked give the cake time to mature – about 6 weeks is ideal

    This will make a very rich and tasty fruit cake which we are still eating weeks after Christmas.

    Icing the cake
    My mum usually uses royal icing or fondant icing
    1 kg marzipan
    1kg fondant icing or 8 oz – 10oz royal icing
    1 – 2 egg whites for royal icing only
    1 tbsp lemon juice for royal icing only

    After about 6 weeks add marzipan to the cake and then ice with either royal icing or fondant icing.
    For royal icing mix together the ingredients with a mixer till peaks form then use a  pallet knife to spread the icing over the cake.
    For fondant icing spread boiled water over the marzipan, to help the icing stick to the cake.

    You should be able to decorate your cake the next day.

    if interested in some Christmas poetry see, https://justmuddlingthroughlife.co.uk/2018/12/16/christmas-tree-shining-children-smiling/

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