Neill's Flour - flour, bread mixes and recipes

Christmas Cake

Line a 23cm ( 9") cake tin with thick layers of greaseproof

The day before baking

Mix the raisins, sultanas, currants, cherries, mixed peel and nuts together in a large bowl. Pour on the brandy, lemon or orange juice and rind and leave to soak overnight

Method:

Cream the butter and the sugar, gradually beat in the eggs and add the sieved flour, spices and ground almonds

Stir in all the fruit and the remaining ingredients

Turn into the lined cake tin and bake in a moderate oven 150oc ( 300of) Gas mark 3 for approx 3 hours. Test with a skewer; the skewer should not be sticky when removed. Cool in the tin

When completely cold remove from the tin, wrap in greaseproof paper and store in an airtight tin

This cake may be unwrapped every week and basted with brandy for a really moist cake which will keep for many months.