Christmas Cake

 

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1 lb butter

1 lb soft brown sugar

9 eggs

1½  lb plain flour

½  teaspoon salt

¾  oz mixed spice or cinnamon

1 lb currants

4 oz chopped raisins

1 lb sultanas

4 oz chopped citron peel

4 oz chopped mixed peel

4 oz blanched chopped almonds ½ lb chopped glacé cherries

Grated rind of ½ lemon

2 oz black treacle

5 fl oz rum

Vanilla, almond or ratafia essence

 

Oven: 325°F; gas mark 3; 4½ - 5 hours

 

Cut the butter into small pieces and cream with the sugar until light and fluffy; beat the eggs in a large bowl set over a pan of hot water and whisk into the creamed mixture. Fold in the flour sifted with salt and mixed spice, alternately with the dried fruits, citron and mixed peel, almonds, cherries and lemon rind. Finally, add the treacle, rum and a few drops of essence.

 

Turn the cake mixture into a double-lined and greased, 12 in cake tin and level the top making sure no air pockets are left. Tie a couple of layers of brown paper round the sides of the tin and stand it on a double layer of newspaper in the oven and bake for 4½ - 5 hours. If the cake browns on top before the end of cooking time, cover the top with a double layer of greaseproof or brown paper.

 

Leave the cake to cool completely before decor­ating it; it will keep for several weeks if stored in foil and an airtight tin. Cover the cake, top and sides, with almond paste or marzipan and leave to set. Spread Royal Icing over the marzipan and pipe on decorations in plain or coloured Royal Icing.

 

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