An excellent Christmas cake recipe passed down through many generations. Originates from Tring in Hertfordshire, England. Traditionally served at Christmas teatime.
Here is the ingredient that you need to make the Granmum Christmas Cake
Ingredients
1 1/2 cups (12oz) raisins
2 cups (1lb) currants
1 1/2 cups (12oz) sultanas
1/2 cup (4oz) almonds
3/4 cup (6oz) mixed peel
1/2 cup (4oz) glace/candied cherries
grated rind of half a lemon and the juice of 1 lemon
1 1/2 cups (12oz) unsalted butter
1 3/4 cups (12oz) moist brown sugar
6 eggs
3 cups (12oz) plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
1 level teaspoon mixed spice
1 level tablespoon black treacle
at least 2 tablespoons brandy, rum or sherry as preferred plus extra to "feed" cake when baked.
Method
- Grease a tin 9.10 inches.
- Cream butter, sugar and lemon zest until light and fluffy.
- Beat in eggs, one at a time.
- Mix the dry ingredients well.
- Add to the creamed butter, etc.
- Add the molasses.
- Combine well.
- Mixing alcohol in the chosen and the lemon juice (add a little more if the mixture seems too stiff) to form a dropping consistency.
- Turn into lined tin, ensuring that no air bags and the surface of the mixture is flat.
- Tie a double band of brown paper around the can - about 3 inches above the rim of the can.
- Place in an oven notch below the average to 160 degrees centigrade (see temperature conversions).
- Bake for 2 hours and then reduce heat to 150 degrees Celsius for a period of 1 1 / 2 to 2 hours.
- Cool the cake in the tin.
- Remove the paper and turn cake upside down and make holes with a steel knitting needle or toothpick.
- Pour in the extra spirit and leave cake upside down until the spirit has been absorbed.
- Wrap the cake in the new document of proof of fat and allow at least 48 hours before icing.
- Before icing, the cake can be stored for up to 2 months wrapped in foil.
- Keep "feeding" the cake with alcohol until you are ready to put almond ice and then ice on it real.
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