Traditional Christmas cake

True Love
12 servings Prep: 50 mins, Cooking: 1 hr 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (20)

250.00 g raisins — seedless
250.00 g sultanas
250.00 g currants
125.00 g dates — pitted, finely chopped
250.00 ml glacé cherries — halved
125.00 ml walnuts — chopped
125.00 ml brandy
250.00 ml butter — or margerine
250.00 ml brown sugar
5.00 eggs
30.00 ml jam — smooth, apricot
500.00 ml flour — cake
1.00 ml salt
30.00 ml nutmeg — ground
30.00 ml cinnamon — ground
5.00 ml mixed spice — ground
5.00 ml ginger — ground
5.00 ml Bicarbonate of soda
Icing:
4.00 eggs — white
500.00 ml icing sugar — sifted
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Method:

1. Soak raisins, sultanas, currants, dates, cherries and nuts in brandy overnight.
2. Cream butter and sugar together, add eggs, beating well after each addition
until light and fluffy. Add jam and fruit
mixture, and mix well. Combine sifted
dry ingredients, and continue to mix well.
3. Line a 20cm square cake tin with
two layers of greaseproof paper. Grease well.
4. Turn mixture into tin and level top of cake with spatula. Bake in pre-heated oven at 150&#176C for 2 hours and 15 minutes. Test centre of the cake with a skewer. Skewer will come out clean when done. Allow to completely cool in the cake tin. Turn out and remove lining. Drizzle
with brandy and seal with plastic wrap. Store in a cool place. Drizzle brandy over cake once a month.
5. Closer to time of serving, make the meringue icing. Whisk egg whites, gradually adding the sifted icing sugar, and continue to beat until soft peaks form. Cover cake with icing and decorate as desired.



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