Kent Yuletide Cake
|Unsalted butter||250 Milliliter (1 Cup)|
|Brown sugar||410 Milliliter (1 2/3 Cup)|
|Molasses||10 Milliliter (2 Teaspoon)|
|Seedless raisins||375 Milliliter (1 1/2 Cup)|
|Diced mixed peel||190 Milliliter (3/4 Cup)|
|Currants||375 Milliliter (1 1/2 Cup)|
|Candied cherry||190 Milliliter (3/4 Cup)|
|Muscat raisins||250 Milliliter (1 Cup)|
|Chopped almonds||125 Milliliter (1/2 Cup)|
|Allspice||30 Milliliter (2 Tablespoon)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Self rising flour||750 Milliliter (3 Cup)|
|Brandy||80 Milliliter (1/3 Cup)|
Cream the butter and brown sugar until light.
Add the eggs, one at a time, beating well at each addition.
Add the molasses and beat.
In a large bowl mix the seedless raisins, mixed peel, candied cherries, currants, muscat raisins, almonds, allspice, salt and self-rising flour.
Stir with your hands until well blended together.
Add to the egg mixture and again stir with your hands until very well blended.
Add the brandy and mix thoroughly.
Butter a 10-inch (25-cm) cake pan, 4 inches (10 cm) deep, then line the bottom with waxed paper.
Pour in the batter.
Bake 3 to 3 1/2 hours in a 300°F (150°C) oven in the middle shelf.
Cool completely in the pan, set on a rack before unmolding.
Remove the waxed paper.
To keep, wrap the cake in a cheesecloth dipped in brandy, and then in clear plastic wrap and foil.
Refrigerate or keep in a cool place.
It will keep 12 to 16 months, refrigerated.
It can be cut in four to make wedges of Christmas cake to be covered-with thinly rolled almond paste.