Rich Christmas Cake
|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Mixed peel||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Glazed cherries||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Sodium bicarbonate||1⁄2 Teaspoon|
|Allspices||1 Teaspoon (Ground Cinnamon, Ginger, Nutmeg)|
|Rum/Brandy||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Almonds||20 , chopped|
Mix all the fruits, put in rum and keep over night.
Sieve flour, baking powder and all spices together.
Put butter and sugar.
Cook on low heat till butter melts.
Add soda bicarb and cool slightly.
Add all the fruits to it.
Add the flour mixture to the fruit-mixture.
Beat white of eggs till frothy.
Add yolks to white.
Add to fruit and flour mixture.
Grease a cake tin.
Pour the batter into it.
Decorate almonds over it.
Bake in a preheated oven at 140° C for 1 hour.
Insert a knife in the centre.
If it comes out clean, cake is ready.
Pour some rum over it.
Cool for 5-10 minutes.
Remove from tin and wrap into aluminium foil and keep aside for 10-12 hours to cool.