Grans Traditional Christmas Cake
|Butter||1 Pound (450 Gram)|
|Brown sugar||500 Milliliter (2 Cups)|
|Glace cherries||250 Milliliter, chopped (1 Cup)|
|Mixed candied peel||125 Milliliter (1/2 Cup)|
|Golden raisins||750 Milliliter (3 Cups)|
|Currants||875 Milliliter (3 1/2 Cups)|
|Raisins||375 Milliliter, chopped (1 1/2 Cups)|
|Ground allspice||2 Teaspoon (10 Milliliter)|
|Rum||60 Milliliter (1/4 Cup)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Milk||60 Milliliter (1/4 Cup)|
|All purpose flour||1 1⁄4 Liter (5 Cups)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|For almond paste|
|Ground almonds||250 Milliliter (1 Cup)|
|Icing sugar||85 Milliliter (1/3 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Icing sugar||1 1⁄4 Liter (5 Cups)|
|Glycerin||1 Teaspoon (5 Milliliter)|
|Lemon juice||2 Teaspoon (10 Milliliter)|
Preheat oven to 325°F (160°C).
Cream butter and sugar until smooth.
Add eggs one at a time and beat mixture for 5 minutes.
Add fruits, allspice, rum, vanilla and milk.
Lastly add flour sifted together with baking powder and blend.
Spoon mixture into a 9 inch (22 cm) round or square cake tin double-lined with buttered brown paper.
Carefully bang tin twice on counter to release air pockets from cake mix.
Bake for 5-5 1/2 hours.
Insert wooden skewer to test if cake is cooked.
Stand on cake rack and cool cake in tin 1/2-1 hour before inverting onto cake rack to cool.
Leave lining paper on cake.
When cold, wrap in wax paper and aluminum foil to store.
Decorate cake with icing or can died fruit.
Almond paste Blend together ground almonds and both sugars in a bowl.
Stir in egg white and knead mixture to a smooth, thick paste.
Dust a board with a little icing sugar and roll paste out to form a circle to fit top of cake.
Icing Beat egg whites until frothy.
Add sugar gradually, beating after each addition.
Add glycerine and lemon juice and beat for several minutes.