Christmas Cake, 1

Ingredients

• 1£ lbs. flour.
• 1 lb. butter.
• 1 lb. brown sugar.
• 10 eggs.
• 2 table-sps. treacle.
• 1 gill brandy.
• 1 lb. currants.
•  lb. candied peel.
• | lb. glac6 cherries.
• 6 to 8 oz. chopped almonds.
• Grated rind 1 lemon.
• £ tea-sp. grated nutmeg.

Method

1. 1

   Prepare fruit, mix butter and sugar until light, add eggs and flour gradually.

2. 2

   Mix in treacle, brandy, and fruit.

3. 3

   Bake in greased tins.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 923. The excerpt below is the record exactly as published.

Christmas Cake, 1 1£ lbs. flour. 1 lb. butter. 1 lb. brown sugar. 10 eggs. 2 table-sps. treacle. 1 gill brandy. 1 lb. currants. \ lb. candied peel. | lb. glac6 cherries. 6 to 8 oz. chopped almonds. Grated rind 1 lemon. £ tea-sp. grated nutmeg. First prepare all the fruit, clean the currants, shred the candied peel finely, blanch and chop the almonds, and cut the cherries in small pieces. Mix the different kinds together with 2 or 3 table- spoonfuls of the flour. More or less fruit may be put into the cake according to individual taste, and the kind of fruit may also be varied. Put the butter into a large warm basin, and beat it to a cream. When very light, mix in the sugar, grated lemon rind, and nutmeg ; then add the eggs one at a time with a little of the flour, beating well after each. When all are in, add the treacle, brandy, and fruit, and stir just sufficiently to mix all to- gether. Bake the mixture in one or two cake tins, which have been greased and lined with two or three folds of strong white paper. A good moderate oven will be required, and then towards the end of the baking a cool one to dry the cakes. This cake should be made a month or two before it is required, as it improves with keeping. It should be kept in a tin box wrapped in greaseproof paper. When required, cover the cake with a good coating of almond paste and then with royal icing (Recipe 2853). Decorate with some of the icing put through a forcing bag, with preserved fruit, with fancy sweets, or little sprays of artificial holly and mistletoe. Note. — For a plainer Christmas cake use the recipe given for Holiday Cake (Recipe 2789), adding a little more fruit if wished. Time to bake, 2 to 3 hours if two cakes, 4 to 5 horns if one cake. Probable cost, without icing, 5s. 2772. Christmas Cake, 2 1 lb. butter. 1 lb. castor sugar. 2 lbs. flour. 3 lbs. currants. 1 lb. candied peel.

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