British Christmas Cake
Steps
Grease a 8 inch square cake tin.
Line it with greased greaseproof paper.
Tie double brown paper round the outside.
Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
Add the treacle and fold into mixture.
Add the eggs beating the mixture after each egg.
If the mixture curdles add a little flour.
Lightly fold in the sifted flour with the fruit , nuts and mixed peel until evenly distributed.
Add and mix in the brandy.
Spoon the mixture into the cake tin and level the surface.
Knock tin to get rid of air bubbles.
Make an indentation in the centre to allow for the cake rising in the centre.
Cover and leave in a cool place for 24 hours.
Place an ovenware container of water on the bottom of the oven.
Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg.
C or 300 deg.
F for 4 hours.
Test to see i.
Ingredients
plain flour, ground mixed spice, cinnamon, lemon, rind of, butter, eggs, currants, sultanas, seedless raisins, glace cherries, almonds, mixed peel, brandy, black treacle, walnuts, soft brown sugar, muscovado sugar, almond paste, royal icing