*  Exported from  MasterCook  *
 
                          CHRISTMAS CAKE (BRITISH)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Mixed dried fruit
    4       oz           Glace' cherries
    4       oz           Candied fruit
    3       oz           Blanched almonds
   10       oz           Plain flour
    1       x            Pinch salt
      1/4   ts           Bicarbonate of soda
    1       t            Mixed spice
    4       x            Eggs
      1/2   ts           Flavoring (vanilla, lemon)
    1       tb           Blackstrap molasses
    8       oz           Butter
    8       oz           Soft brown sugar
    1       x            Whisky to soak fruit
  250       ml           Milk (to mix)
 
   (Note: (1) The mixed dried fruit should be such things
   as seedless raisins and currants. (2) The 1/2 teaspoon
   of “flavoring” can be almond, or lemon, or vanilla, or
   a mixture of the three. (3) “Mixed spice” is a
   combination of cinnamon, allspice and mace: about 1/3
   of each.) -- Find a 9-inch cake pan at least three
   inches deep; grease it, and line the bottom and sides
   with a double thickness of greased baking parchment.
   Tie folded brown paper or newspaper around the outside
   of the pan. (The paper is insulation, to keep the
   sides of the cake from scorching as it bakes.) Set
   oven to 320-300F: have folded paper to stand the pan
   on when baking -- place low in oven. Pick over the
   dried fruit, removing any stems, etc. Wash, drain well
   and spread over a cloth on a tray to dry. When dry,
   put in a bowl and pour a small wine-glass of spirit
   over it. Cover well and leave overnight. -- Next day,
   add chopped peel, blanched chopped almonds, and
   cherries minced and drained. Mix thoroughly. Sift
   together the flour, salt, soda and spice. Beat the
   eggs well with the molasses and flavoring. Put the
   butter into a large warmed bowl and beat until soft;
   then add the sugar and beat until light and creamy.
   Beat in the egg mixture, about a sixth of it at a
   time, then fold in half the flour mixture. Add
   remainder of the flour to the fruit and mix well. Add
   fruit to creamed mixture and fold in well. Put into
   pan and bake for about 3 1/2 to 4 hours or until done.
   If top of cake is browning too fast, cover with a few
   thicknesses of paper. Reduce the oven heat slightly
   every hour -- about 10 degrees. Test with skewer for
   doneness. Keep the paper wrapped around the cake in
   place until completely cooled, so that the cooling
   takes place slowly. After completely cooled, invert
   the cake, lift the baking parchment off the bottom,
   and sprinkle the cake generously with the spirit of
   your choice. Wrap well in foil, put in a sealed tin,
   and keep in a cool place (not necessarily
   refrigerated) . The cake benefits from occasional
   unwrappings and sprinkling with more spirit. It takes
   about 2 months to achieve maximum “mellowness”.
  
 
 
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