Christmas Cake

Ingredients

• 8 ozs. butter
• 2 tablespoonsful brandy
• 8 ozs. castor sugar
• 4 lb. currants
• 5 eggs
• 4 lb. sultanas
• 10 ozs. plain flour
• + lb. muscat raisins
• t level teaspoonful baking powder
• i Ib. candied peel
• 2 ozs. glacé cherries
• Pinch of salt
• 2 ozs. almonds

Method

1. 1

   Grease a cake tin and line it with greaseproof paper.

2. 2

   Prepare the fruit and blanch the almonds.

3. 3

   Warm the sugar, then add the butter and beat until creamy.

4. 4

   Add the eggs one at a time, beating well.

5. 5

   Mix in the fruit, then add the flour and brandy.

6. 6

   Optionally, let the mixture sit overnight before baking.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 24. The excerpt below is the record exactly as published.

Christmas Cake Heat at Number 4 for 15 minutes ; turn to Number 3 to bake. Time 4 hours. Shelf 5th. 8 ozs. butter. 2 tablespoonsful brandy. 8 ozs. castor sugar. 4 lb. currants. 5 eggs. 4 lb. sultanas. 10 ozs. plain flour. + lb. muscat raisins. t level teaspoonful baking i Ib. candied peel. powder. 2 ozs. glacé cherries. Pinch of salt. 2 ozs. almonds

Cook this with the app: pantry check, scaling, and the assistant.