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| Yum! |
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All purpose flour
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2 ¼ cup
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510g
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18oz
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Baking powder
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2 tsp
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Salt
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½ tsp
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Brown sugar
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1 ½ cup
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340g
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12oz
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Mixed spice
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1 ½ tsp
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Nutmeg
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1 ½ tsp
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Ginger
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1 ½ tsp
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Molasses
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1 ½ tbs
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Ground almonds
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¾ cup
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170g
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6oz
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Eggs
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6
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Milk
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1 cup
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225ml
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Butter
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1 ½ cup
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340g
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12oz
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Currants
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1 ½ cup
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340g
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12oz
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Sultanas
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1 ½ cup
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340g
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12oz
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Raisins
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1 ½ cup
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340g
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12oz
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Glace cherries – halved
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¾ cup
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170g
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6oz
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Cut mixed peel
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¾ cup
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170g
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6oz
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Brandy - Rum
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4tbs plus feeding
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Makes enough mixture for some christmas buns - that don't take all that long to bake - about 20-25 mins - just keep checking them
Soak fruit in brandy/rum for 24hrs - you can use any combination of liquor just use what you like!
Heat oven to 275f
Prepare the tin – grease and line with brown paper –
make a double paper band for the outside of the cake when baking
Sieve together flour, spice, nutmeg and ground
almonds
Beat eggs with milk
Cream butter and sugar together (I get Martyn to do this as it requires some muscle!) and stir in the
molasses
Stir in flour mixture and egg mixture alternately, a
little at a time
Add fruit and mix thoroughly - this is the point when you make a wish - usually mine is to wish that the cake turns out ok!
Place mixture into prepared tin. Cover with paper to
stop it browning too quickly
Bake for 3 to 3 ½ hours until a fine skewer inserted
comes out clean. Feed cake with additional brandy/rum once a week until
Christmas.
Enjoy with slices of cheese ( a UK northern thing - weird I know!), a scoop of vanilla ice cream or just a cup of tea!
