Name: Rich Christmas cake
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g margarine hard; 300.00 g brown sugar soft; 8.00 eggs; 325.00 g flour; 5.00 ml nutmeg ground; 2.00 ml mace ground; 2.00 ml cloves ground; 5.00 ml cinnamon ground; 15.00 ml Baking powder; 250.00 g raisins seedless; 250.00 g sultanas; 500.00 g currants; 250.00 g dates sliced; 150.00 g mixed citrus peel; 100.00 g cherries halved; 100.00 g almonds; 410.00 g pineapple crushed; 100.00 ml nescafé strong black coffee; 100.00 ml brandy; 100.00 ml rum or Van Der Hum; 100.00 g almonds blanched; 50.00 ml jam smooth, apricot; 5.00 ml lemon juice

Recipe Disclaimer

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Ingredients (23)

250.00 g	margarine — hard
300.00 g	brown sugar — soft
8.00	eggs
325.00 g	flour
5.00 ml	nutmeg — ground
2.00 ml	mace — ground
2.00 ml	cloves — ground
5.00 ml	cinnamon — ground
15.00 ml	Baking powder
250.00 g	raisins — seedless
250.00 g	sultanas
500.00 g	currants
250.00 g	dates — sliced
150.00 g	mixed citrus peel
100.00 g	cherries — halved
100.00 g	almonds
410.00 g	pineapple — crushed
100.00 ml	nescafé strong black coffee
100.00 ml	brandy
100.00 ml	rum — or Van Der Hum
100.00 g	almonds — blanched

Glaze

50.00 ml	jam — smooth, apricot
5.00 ml	lemon juice

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Method:

Grease and line the base and sides of a 23 cm cake tin with greaseproof paper. Preheat oven to 150 ºC (300 ºC). Place a layer of old magazines or newspaper on oven rack to prevent base burning.
Cream the margarine and brown sugar. Add eggs one by one and beat well after each addition. Sift dry ingredients together and mix well with dried fruit and almonds. Combine crushed pineapple, coffee, brandy and rum. Add fruit/flour mixture to creamed mixture alternately with pineapple mixture. Pour into prepared tin. Sprinkle blanched almonds on top and bake on bottom shelf of oven for 3 1/2 to 4 hours. (Test after 3 1/4 hours.) Turn oven temperature down to 140 ºC (275 ºF) after 1 hour.
GLAZE
Put jam, lemon juice and 100 ml water into a small saucepan. Bring to the boil and simmer for 8-10 minutes. Strain. Brush on cake when cool. Decorate with glacé fruit and nuts.