Christmas Gems

Christmas Cake

8 Tablespoons Brandy or Whisky                                 
12oz Currants
12ozs Golden raisins
8oz Raisins
8oz Brown sugar
8oz Butter or Margarine
10oz Flour
4oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds 
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required

Three days before you intend to make the cake soak the fruit in the Brandy or Whisky.  Give it a good shake every day and add more Brandy or Whisky if the fruit is too dry.

Cream together the butter and sugar, salt, mixed spice, treacle, add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed.

Use a metal tin about 10" wide x 5" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch.

Put in round pan and bake at 150C for 1 hour and turn down to 140C and continue cooking for at least 2 hours and then check if it is done by inserting thin instrument until it comes out clean.

Store upside-down (you put the icing on the bottom and sides) and leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake and pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. . Roll out the marzipan and stick to sides and bottom of cake with melted apricot jam. Leave a few days to dry and ice with the royal icing.