Alicat's Christmas Cake

Ingredients

11 cups (approx 3 lbs) dried fruit - dried apricots, sultanas, currants and raisins soaked in brandy for at least 5 days (I drizzle feed the fruit with brandy each day and mix it through the fruit - don't make them soggy)

 

8 ozs butter

8 ozs brown sugar

4 eggs

2 tablespoons golden syrup

9 ozs high grade flour

1 heaped teaspoon mixed spice

pinch salt

1/2 cup sliced almonds

Procedure

Cream the butter and brown sugar then beat in the eggs one at a time. Add golden syrup and beat.Beat in the dried ingredients. Stir in the sliced almons followed by the pissed fruit.

 

Line the sides and bottom of an 8 inch round cake tin with newspaper (6 page thickness) and baking paper.

 

Pre-heat oven to 150oC. Bake for 2 hours and 40 minutes at 150oc. Turn the oven down to 130oC and bake for a further hour until a skewer comes out of the cake clean. Remove cake from the oven, cover with a tea towel and allow cake to cool in the tin for 30 minutes. Remove the cake from the tin, remove newspaper and baking paper and allow cake to cool on a wire tray (cover cake with tea towel). Once cool wrap the cake in greaseproof paper and store in a sealed cake tin for a few days before icing with Ernest Adams Almond Icing and topped with Ernest Adams White Icing. I use apricot jam to help the icing stick.

 

Decorate the cake and enjoy.

 

Warning: some people may feel a little tipsy if they have too much in one sitting!

Serving Information

• Serves: