Cake decorated By Cake Journal
My Mums Christmas Cake
Makes a moist, fruity cake
Grease and double line a 9” square or 10 “ round tin with greaseproof
SOAK THE FOLLOWING INGREDIENTS TOGETHER OVERNIGHT (or longer)
12oz glace pineapple
12oz candied peel.
grated zest of 2 lemons and 2 limes
juice of 1 lemon and 1 lime
6 fl oz rum or any spirit
12oz plain flour
1 teaspoon salt
1 teaspoon nutmeg
0.5 teaspoon ground cloves
0.5 teaspoon allspice
10 oz butter
10 oz dark soft brown sugar
5 size 3 eggs
4oz chopped nuts
2oz ground almonds
4 tablespoons pineapple jam
1 tablespoon treacle
2 tablespoons milk
Beat the eggs and flour into the creamed butter and sugar 1 at a time with one table spoon of flour.
Fold the rest of the flour into the mixture.
Add the fruit and nuts, jam and treacle and finally the milk. Mix well.
Spoon into the lined and greased tin.
Level the surface and push a wooden spoon handle into the cake mixture a few times.
Wrap the tin with several layers of folded newspaper and tie into place with string.
Cover the cake mix with two layers of greaseproof paper
Cook at 140C gas mark 1 for approx 5 3/4 Hours
Cool for 15 mins before removing from a tin and placing on the cooling rack
If you would like your cake recipe published on my blog then email it to me at info(@)beadsbydesign.co.uk (remobed the brackets)