Xmas Cake

[jackal10]

Xmas Cake

Derived from the seventeenth century Plumb Cake. Plumbs mean raisins, as in Plumb Duff.

Make in October/November for Xmas. Traditionally made before "Stir Up Sunday", the last Sunday before Advent, when the collect begin "Stir-up, we beseech thee, O Lord,", reminding the congregation its time to make the Xmas cake and pudding.

• 12 oz Sultanas or golden raisins
  
• 12 oz currants
  
• 8 oz stoned large raisins
  
• 6 oz glace cherries
  
• 4 oz candied peel, chopped
  
• 12 oz Flour
  
• 12 oz Unsalted butter
  
• 12 oz Soft brown sugar
  
• 6 eggs, beaten
  
• salt
  
• 1 tsp baking powder
  
• 1 tsp mixed sweet spice
  
• 1 tsp grated nutmeg
  
• 1 tsp cinnamon
  
• 3 oz blanched almonds, chopped
  
• Lemon
  
• T Brandy
  

Soak the fruit overnight in the brandy.

Prepare a 10 inch round or 9 inch square cake tin by lining with two layers of greasproof or silicone baking paper, brushed with melted butter. The paper should stand proud of the tin somewhat. Tie a double alyer of newspaper round the outside of the tin. Preheat oven to 375F/170C

In a food processer whizz the butter until light, then cream with the sugar. Add the beaten eggs slowly, and beat in.

Sieve together the flour, pinch salt, spices. baking powder. Fold into the butter and egg a spoon at a time.

Mix in the fruit, almonds and lemon. Add a few drops of vanilla or almond essence if you like. Make a wish.

Spoon into the cake tin and bang to remove air bubbles. Smooth the top and sprinkle with a few drops of water.

Bahe at 325F/170C for 3 1/2 hours. Check after an hour or so, and cover with some more paper to stop the top getting too brown. A skewer should come out clean.

Leave to cool in the tin, then turn out and wrap in greasproof paper and put in a tin with a ticghtly fitting lid. Poke a few holes in the top of the cake and pour in brandy (or sherry). Seal the tin. Every week for at elast a month pour in some more brandy

Traditionally covered in marzipan and then royal icing, decorated with seasonal figures and motifs and mottos.

Keywords: Cake

( RG1395 )