ENGLISH CHRISTMAS FRUIT CAKE or can be used aWedding Cake.

I've used this recipe for years. Delicious and never fails to turn out well. I used brown wrapping paper (on the roll) cut to shape the inside of the tin, buttered well. This prevents any burning. It is then peeled off the cake when put away for storage. I wonder if it can be kept on the cake? It would certainly help to keep the brandy, or whatever liquor one chooses to sprinkle the cake with. Comments welcome.

ENGLISH CHRISTMAS CAKE. OR CAN BE USED AS A WEDDING CAKE.
Cake is Huge: larger than 12x11 ½” A large Tupperware square is ideal for storage. I use the Alan Silverwood multi-size cake pan in its largest set up. The pan can also be divided to make 4 cakes, or various configurations as the 2 inset metal plates are slotted for size choices.
FRUIT:
1/2 c( ½ lb seedless raisins or saltanas
1 ½ c ( ½ lb) chop.mixed peel
2c ( ½ lb) currants
½ c ( 2/5 lb) fine chop pres. Ginger
2c (10oz) lg. raisins, halved
1 ½ c ( ½ lb) cut dates or extra ½ lb raisins
1c ( ¼ lb) almonds -blanched & split
1c ( ¼ c) glace cherries
DRY INGREDIENTS
3c (23 oz) flour
1 ¼ c ( ½ lb) brown sugar
1t mixed spice
1t ground nutmeg
½ t salt
1 ½ t baking powder

6 eggs
1c ( ½ lb) butter or mixed shortening
¼ c breakfast marmalade
LIQUID
1/3 c brandy or cold strong coffee

1. Wash & dry all currants & raisins. Remove seeds from large raisins & cut in halves. Halve the cherries. Chop ginger. Prepare all other fruit & nuts.
2. Sift flour, salt baking powder & spices together.
3. Sprinkle flour mix over prepared fruit, mixing well so that each piece of fruit is coated.
4. Cream the butter, or mixed shortening..
5. Add the sugar gradually, beating well.
6. Add eggs, one at a time - beating each in thoroughly.
7. Stir in the marmalade,
8. Add the dry mix a little at a time, alternately with the brandy (or strong coffee);
9. Mix thoroughly after each addition.
10. Turn into a deep 10” cake tin (or two 8” tins) lined with 3 layers of heavy (brown) paper - the top layer greased with butter.
11. Bake in a slow oven 300 x 3 ½ hours for the large cake; or 2 ¾ to 3 hours for 2 smaller cakes.
12. Leave the cake in the tin until cold, then wrap in waxed paper & store in a tin.
13. I poke holes in the cake with a knitting needle and pour a very generous amount of brandy all over it. Yum!

A larger cake which is excellent as well:
ROYAL HOSTESS WEDDING CAKE THREE TIERS.
One recipe make large bottom tier, 13” square by 5” deep
One repeat of recipe makes middle tier, 10” square by 4 ¾” deep, and small top tier, 7” square by 3” deep.
Line tins with 3 layers of grease-proof & grease the top layer; or with double thickness heavy-duty tin foil which does not require greasing.
INGREDIENTS & METHOD
2lb butter
2t gr. Nutmeg
2 lb raisins
2lb granulated sugar
½ t salt
2 lb sultanas
18 eggs
3t baking powder 2
lb currants
2 ½ lb. Flour
1c brandy
1 lb cherries
1oz mixed spice
1T browning
1 lb peel.
½ lb. Blanched, split almonds
grated rind of 2 lemons
Clean & prepare all fruits; cut up raisins & cherries; add split almonds. Put all in one bowl & pour brandy over. Mix well.
Cream butter & sugar. Add eggs, two at a time, beating well. Add browning then prepared fruits.
Lastly sift in dry ingredients Which have been sifted together. Mix well.
Place mixture into prepared tins & bake as instructions above. Leave cakes in tin until cold & leave on the paper lining which adheres
to the cake until ready for icing.
BAKING INSTRUCTIONS: Set oven at 300 F
Bottom tier: 6-7 hours, dropping oven temp to 275 after 2 hours.
Middle tier: 4-5 hours, dropping temp as above after 2 hours.
Top tier: 3-3 ½ hours, dropping temp as above after 2 hours
NOTE: If oven is too small to bake the two smaller tiers at the same time, then bake the middle one first. The small one must be placed, with the mixture in the tin ready for baking, in a cool place. Place a towel over it to prevent hardening. See ROYAL Pg 286-7 for decorating and icing instructions.

8. ALMOND ICING REQUIRED Bottom tier - 4 ½ lb.
Middle tier - 3 lb
Top tier - 1 ½ lb.
9. ROYAL ICING REQUIRED 12 lb. Icing sugar
12 egg whites.
Bottom tier, cut into fingers ½” by 1” the full depth of cake. Yields 338 pieces. Wrap these in SARAN WRAP and they are given to guests



This message was edited Dec 18, 2007 2:43 PM