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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 4 |
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This wonderful Christmas cake recipe was given to me by my good friend Martha in British Columbia in 1975 after a wonderful Christmas Buffet party at her house. She gave me all the recipes for the whole buffet with a big smile, as she knew I was a happy cook. We shared many wonderful recipes over the 11 years we lived there. The Recipe came from her very English grandmother from Quebec. Ingredients:
10 ounces butter |
10 ounces dark brown sugar |
1 tablespoon molasses |
2 lemons, rind grated |
5 large eggs |
2 tablespoons brandy or 2 tablespoons sherry wine |
12 ounces plain flour |
1 teaspoon mixed spice (allspice) |
1/2 teaspoon cinnamon |
1 1/2 lbs currants |
3/4 lb sultana |
3/4 lb raisins |
4 ounces blanced almonds, chopped |
4 ounces chopped mixed candied peel |
4 ounces chopped glace cherries |
Directions:
1. Cream butter and sugar with molasses and lemon rinds.
2. Beat until mixture is soft and light.
3. Whisk eggs and liquid and gradually beat into creamed butter mixture, adding little sieved flour if curdling shows.
4. Mix in fruit with flour- gently but not overmixing and add spices.
5. Pour into buttered cake tin.
6. Bake in oven at 325-350 degrees F.
7. for 1-1/4 hours then lower oven to 300 degrees for 2-1/2 to 3 hours.
8. Allow to cool in tin.
9. Tip out.
10. Baste in sherry.
11. Wrap in foil.
12. Age well!
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