Basic Christmas Cake
|Plain flour||8 Ounce (225 Grams)|
|Butter/Margarine||8 Ounce (225 Grams)|
|Soft light brown sugar||8 Ounce (225 Grams)|
|Eggs||4 , beaten (Size 3 Eggs)|
|Mixed spice||1⁄2 Teaspoon|
|Currants||8 Ounce (225 Grams)|
|Sultanas||12 Ounce (350 Grams)|
|Dried peaches||8 Ounce, chopped (225 Grams, No Need To Soak Variety)|
|Hazelnuts||4 Ounce, finely chopped (100 Grams)|
|Orange||1 , rind grated and juice taken out|
Sieve flour into a mixing bowl.
In a separate large mixing bowl, cream the fat and sugar until light and fluffy.
Gradually add the eggs and beat well.
If mixture begins to curdle, add a little flour.
Fold in flour and spices, then stir in remaining ingredients.
Spoon mixture into prepared tin.
Level top, then make a small hollow in the centre to allow for rising.
Bake for specified time.
Leave overnight to cool in the tin, then turn out and remove greaseproof paper.
Wrap cake in clean greaseproof and store in a dark place for 3 weeks, or until required.
When the paper becomes sticky, the cake has matured and can be covered with marzipan.
Always trim the top and turn the cake upside down to ensure a smooth surface before brushing with apricot glaze then covering with marzipan.