Christmas Cake

Ingredients

• two pounds of butter
• twelve or fourteen eggs
• two pounds of castor sugar
• two teaspoonfuls of baking powder
• three pounds of flour
• two pounds and a half of currants
• one pound of sultanas
• half a pound of raisins
• half an ounce of mixed spice
• half a pound of candied peel
• one wineglass of sherry
• one wineglass of brandy

Method

1. 1

   Stone the raisins and chop them fine, clean and pick the sultanas and currants, and cut the peel up fine.

2. 2

   Cream the butter and sugar together until quite white, mix in by degrees the eggs and sifted flour, beating it well with the hand all the time; then add the salt, spice, fruit, brandy, and lastly the baking powder; mix all together, put it into cake tins well lined with oiled paper, and bake in a moderate oven for about four hours and a half.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 47. The excerpt below is the record exactly as published.

CHRISTMAS CAKE Ingredients Two pounds of butter: Twelve or fourteen eggs. Two pounds of castor sugar. Two teaspoonfuls of baking Three pounds of flour. powder. Two pounds and a half of One wineglass of sherry, currants. One wineglass of brandy. One pound of sultanas. Half an ounce of mixed spice. Half a pound of raisins. A saltspoonful of salt. Half a pound of candied peel

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