Christmas Cake

by Joan Greaves
(Egremont, Cumbria)

This is possibly one of the easiest Christmas cake recipes that you will ever come across - but also, (I think!), one of the nicest! Make it several weeks before Christmas and keep it wrapped in greaseproof paper inside a sealed cake tin. Every week, remove it from the wrapping and brush a tablespoon or so of brandy all over it.

Then a few days before Christmas, cover it with almond paste and decorate it with royal icing and your chosen decorations.

Ingredients

12 oz Self raising flour
1 teaspoon mixed spice
4oz ground almonds
8oz butter or margarine
8oz caster sugar
4 eggs beaten with1/4 pint milk (or 1/2 milk and brandy)
8 oz currants
8 oz raisins
8 oz sultanas
4 oz halved glace cherries
4oz cut mixed peel

Method

1. Sieve together flour, spice and ground almonds

2. Cream together the butter and sugar. Alternately, stir in flour mixture and eggs with milk, a little at a time.

3. Lastly add fruit mix thoroughly.

4. Place mixture in a greased and lined 9 inch round or 8 inch square cake tin. Wrap the outside of the tin with brown paper to protect the cake from drying out.

5. Bake in a slow oven, 150C/300F/gas mark 2 for about 3 1/2 to 4 hours, until a warm skewer inserted in the centre comes out clean.

6. Leave to cool completely inside the tin placed on a cooling rack.