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Ingredients :
- 12 oz Currants
- 12 oz Golden Raisins
- 8 oz Raisins
- 8 oz Brown Sugar
- 8 oz Butter Or Margarine
- 10 oz Flour
- 4 oz Mixed Peel
- Glazed Cherries
- ½ Lemon (Grated Rind)
- Orange (Grated Rind)
- 2 oz Chopped Almonds
- 1 ½ tsp Mixed Spice
- 1 tbsp Black Treacle (Molasses)
- Pinch Salt
- 5 Eggs
- Milk (may need)
Method :
- Cream together the butter and sugar, salt, mixed spice and
treacle.
- Add eggs one at a time.
- Stir in the fruit and flour alternately until thoroughly
mixed.
- Use a metal pan about a 6-inch high, preferably with a loose
bottom.
- Line sides and bottom of pan with wax paper.
- Bake at 325oF for 1 hour.
- Turn down to 300 oF and continue baking for 2 more hours.
- Store upside-down 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.
- Roll out the marzipan and stick to sides and bottom of cake
with melted apricot jam.
- Leave a few days to dry.
- Before serving, ice the cake with the royal icing.
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