Saturday 9 November 2013

My Mother-In-Law's Christmas Cake Recipe

Now let me start by saying my mother-in-law's christmas cakes are awesome! She's ok too ;) I've added the cup measurements to this for my "over the pond" followers - enjoy!

Yum!


All purpose flour
2 ¼ cup
510g
18oz
Baking powder
2 tsp


Salt
½ tsp


Brown sugar
1 ½ cup
340g
12oz
Mixed spice
1 ½ tsp


Nutmeg
1 ½ tsp


Ginger
1 ½ tsp


Molasses
1 ½ tbs


Ground almonds
¾ cup
170g
6oz
Eggs
6


Milk
1 cup
225ml

Butter
1 ½ cup
340g
12oz
Currants
1 ½ cup
340g
12oz
Sultanas
1 ½ cup
340g
12oz
Raisins
1 ½ cup
340g
12oz
Glace cherries – halved
¾ cup
170g
6oz
Cut mixed peel
¾ cup
170g
6oz
Brandy - Rum
4tbs plus feeding







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!


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