so, Here's the recipe:
8oz Raisins (chopped)
4oz mixed peel
4oz glace cherries halved
2oz chopped almonds
8oz plain flour
1/2 level teaspoon ground mace
1/2 level teaspoon cinnamon
8oz soft brown sugar
grated rind of one lemon
4 large eggs (size 1) ( mix these separately in jug or bowl -Trisha's suggestion)
2 Tablespoons Brandy
Use 8oz Cake Tin lined with double grease-proof paper
Tie a band of brown parcel paper round the outside of the tin with string
Mix all fruit together
Sift flour salt & spices
Cream Butter, sugar & lemon rind until pale and fluffy
Add eggs a little at a time beating well after each addition
(if mix looks like it may curdle - just add a spoon of flour and continue)
Fold in half the flour mix. Then other half plus Brandy. Last Fold in fruit.
Spread in tin making sure no air pockets and make a dip in the center ( this is to ensure a flat cake for icing)
Stand tin on a layer of newspaper in the oven - bake at 150C or 300F for 3+3/4 hours
To stop top over browning cover with double grease-proof after 1 & 1/2 hours
When the cake is cooked, leave in the tin until cold -then turn out
After a few days you can start "feeding" with brandy - use a skewer or kebab spike -prick all over the base going quite deep and then drizzle brandy all over -turn back upright and repeat this as often as time permits -I used to make the cake end October and then feed it all through November and December - it will be quite boozy, but delicious !!
I made a few adjustments - I soaked the fruit overnight in a generous amount of brandy, as I was making the cake only three weeks before Christmas and wouldn't have time to "feed" it. Also, for safety reasons I didn't place the cake on the newspaper or wrap the tin in parcel paper, and I forgot to add the nuts! As the recipe didn't mention when to put them in, I expect with the fruit. Maybe next year I will remember!
Also as I was using a convection oven the cooking time was much less. It was about 2 - 2 1/2 hours. I started checking on it after 1 1/2 hours then after 1/2 and hour then every ten minutes until the
kebab stick came our of the cake clean.
|Ready for the oven.|