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Special Almond Icing

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CHRISTMAS CAKE

250 g shortening
1½ cups brown sugar
4 eggs
1 tablespn honey or golden syrup
250 g plain flour
62.5 g SR flour
1 tspn mixed spice
1 tspn cinnamon
½ tspn salt
1 cooking apple, grated
62.5 g chopped almonds
1½ K mixed fruit
3 tablespns rum or brandy
1 tablespn orange juice
1 dessert spoon grated orange rind

Place fruit, nuts, grated apple and orange rind in a large bowl.
Add rum, orange juice and honey.
Cover and allow to stand for several hours or overnight.

Place sugar, eggs, sifted flour, salt and spices in a mixing bowl.
Melt the shortening and add to the ingredients in the mixing bowl.
Beat at low speed for two minutes.
Add to the fruit mix and mix thoroughly.

Place in an 8” cake tin and cook at 300ºF (150ºC) for about one hour.
Lower the heat to 175ºF (100ºC) and gradually lower the heat until the cake is cooked (four and a half to five hours).

While the cake is hot I pour two tablespoons of brandy over it and repeat when the cake is cold.

I make this cake at least four weeks before Christmas

 

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