Recipe Centre

Moist Christmas cake

Ingredients
1 litre fruit cake mix
125 g pitted dates, finely chopped
200 g glacé cherries, halved
50 g pecans or walnuts, chopped
125 ml brandy
250 g butter or margarine
250 ml brown sugar
5 eggs
15 ml apricot jam
500 ml cake flour
a pinch of salt
2 ml nutmeg
2 ml cinnamon
5 ml mixed spice
5 ml ground ginger
2 ml bicarbonate of soda

Method:
1. Mix fruit cake mix, dates, cherries, nuts and brandy together and leave overnight. 2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. 3. Add jam and fruit mixture, mixing well. Sift together all dry ingredients and stir into mixture. 4. Grease a 20 cm square cake tin or 2 loaf tins and line with 2 layers of greaseproof paper. Grease paper well, spoon mixture into tin and level the top with a spatula. 5. Bake in a preheated oven at 150 ºC for 2 hours. Test if cake is cooked by inserting skewer into centre. 6. Allow to cool completely in tin. Turn out and remove lining. Sprinkle with brandy and seal in cling film. 7. Store in a cool place. Sprinkle brandy over cake once a month. 8. If cake is a gift, wrap in cellophane and decorate with a bow.

Recipe From : True Love November 01, 1999

Recipe from True Love : November 01, 1999 See what True Love has in store this month. Subscribe now and save!