Name: Christmas Cake
Prep time: 45 min
Total time: 45 min
Ingredients: 500 gm All purpose flour; 250 gm Butter; 200 gm Brown sugar; 5 nos Eggs; 2 tsp Baking powder; 1/4 tsp Soda bi carb; 3/4 cup Orange juice; 50 gm Cherries; 50 gm Glazed ginger; 100 gm Sultanas; 100 gm Currants; 100 gm Raisins; 50 gm Almonds (chopped); 100 gm Mixed peel; 100 gm Glazed fruits; 1 tsp All spice powder; 2 tbsp Ginger powder; 1/2 tsp Nutmeg (grated); 1/2 tsp Ground cinnamon; 2 tbsp Orange marmalade; 2 tbsp Brandy; 2 tbsp Treacle; Salt (a pinch)

Christmas Cake

Spices, dry fruits and nuts preserved in orange juice

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Prep Time 45

Total Time 45

Cuisine Continental

Servings people

Ingredients

500 gm All purpose flour
250 gm Butter
200 gm Brown sugar
5 nos Eggs
2 tsp Baking powder
1/4 tsp Soda bi carb
3/4 cup Orange juice
50 gm Cherries
50 gm Glazed ginger
100 gm Sultanas
100 gm Currants
100 gm Raisins
50 gm Almonds chopped
100 gm Mixed peel
100 gm Glazed fruits
1 tsp All spice powder
2 tbsp Ginger powder
1/2 tsp Nutmeg grated
1/2 tsp Ground cinnamon
2 tbsp Orange marmalade
2 tbsp Brandy
2 tbsp Treacle
Salt a pinch

Instructions

Combine all the dry fruits and nuts in a deep bowl and add 1/2 cup orange juice. Leave it for a few hours or overnight to penetrate. :- to speed up the process, put the bowl in the microwave oven and microwave for 10 seconds.
Set the oven temperature at 160c. Grease an 8' pan or 13 x9 ' cake pan.
Beat sugar and butter together till light and fluffy. Beat in eggs one at a time. Add 1 tbsp flour with every egg to prevent the batter from curdling. Sieve the flour with the baking, soda bi carb, salt and all the spices.
Gradually fold in the flour into batter mixture. :- Do it only in one direction, clock wise. Too much beating is bad for the cake.
Fold in the fruits, marmalade, remaining orange juice, treacle and vanilla. :- The batter should fall off in a lump when dropped from a spoon. If too stiff, add more orange juice and stir.
Pour into a 13 x 9 inch pan or a 20 cm round cake pan.
Bake in a pre-heated oven of 160 c for 1 1/2 hrs to 2 hrs.
The cake will shrink from the sides of the pan when done.
Leave to cool in pan. Turn the cake upside down prick holes into the base with a skewer (about 10 -12 holes) and pour the brandy over. Cover the cake with a thick foil and allow the cake to mature for a week or two.
Christmas cake is ready.

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