Christmas cake recipe - please!!?

400 g (14ozs) plain flour

5 ml (1 level tsp) ground mixed spice

5 ml ground cinnamon

grated rind 1 quarter lemon

350 g (12 ozs) butter

350g castor sugar

6 large beaten eggs (size 2)

625 g (1 lb 6 ozs) currants

225 g (8 ozs) sultanas

225 g seadless raisins, chopped

175 g (6 ozs) glace cherries, quartered

100 g (4ozs) almonds blanched & chopped

100 g mixed peel

brandy (optional)

TO FINISH

Almond paste

Icing Sugar

Grease 20.5-cm (8 inch) square tin, line it with greaseproof paper. Tie double brown paper round the outside.

Sift flour & spices into large bowl, stir in lemon rind.

Cream butter in a large mixing bowl and gradualy beat in the sugar until light and fluffy.

Add eggs a little at a time, beating well after each addition.If mixture curdles, beat in a little flour.

Lightly fold in the sifted flour alternately with the fruit,nuts, and mixed peel. Stir in 2 tbs Brandy

Spoon mixture into prepared tin and level surface, hollow centre a little with back of spoon so cake will be level when cooked.

Cover and leave in cool place overnight.

Place on a double thickness of brown paper and bake at 150 c (300f) gas mark 2, FOR 4 HOURS

.

When cake is cooked, a skewer inserted in the centre should come out clean.

Coolin tin for 1 hour, then turn out onto wire rack.

Remove paper.

When cold, prick at intervals with fine skewer and spoon a little brandy evenly over surface. Invert cake and wrap in fresh greaseproof paper.

Store cake in airtight tin for1 month before covering with marzipan.

Leave to dry then ready for icing sugar.

I made mine today

6oz butter/marg

6oz light brown sugar

1 tablespoon black treacle

4 eggs

8oz flour

2 teaspoon mixed spice(I use 1 spoon of nutmeg and one of cinnamon)

1lb mixed fruit

2oz grated almonds

4oz mixed peel

2oz cherries

a splash of vanilla essence

a splash of orange essence(odd I know but it works)

1 tablespoon or thereabouts <ggggg> of dark rum/brandy-I use rum

Oven set to 325f/gas 3

grease an 8 inch tin and line with greaseproof paper

cream butter,sugar and black treacle

gradually add eggs

sift in the flour to which the spices are added

add the fruit,peel,cherries and booze,and essences

mix to a dropping consistency-add a drop of milk if needed

put into tin,make a hollow in the top and bake for half hour,then turn oven down to 300f/gas 2 and continue for another 3hours or until a knife/skewer comes out clean

Leave to cool in the tin

Feed with alcohol once a week

Here try this one we like it

Christmas cake

2 (8 ounce) containers candied cherries

1 (8 ounce) container candied mixed citrus peel

2 cups raisins

1 cup dried currants

1 cup dates, pitted and chopped

2 (2.25 ounce) packages blanched slivered almonds

1/2 cup brandy

1/2 cup all-purpose flour

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup butter

2 cups packed brown sugar

6 eggs

3/4 cup molasses

3/4 cup apple juice

DIRECTIONS

In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.

Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.

In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.

Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container

spainsh dip