Christmas Eve Cake
Ingredients
12 ounces self rising flour
5 eggs
7 ounces butter
7 ounces caster sugar
7 ounces sultanas
9 ounces seedless raisins
12 ounces currants
2 ounces ground almonds
2 ounces glaze cherries
2 ounces mixed peel
1/4 tsp. cinnamon
40 milliliters brandy, sherry or milk
1 Tbsp. mixed spice
Pinch salt
1 1/2 drops coffee powder
1/2 tsp. nutmeg
15 milliliters black treacle
1 lemon rind grated
Cooking Instructions
Wash fruit and drain. Sieve together flour, cinnamon, spice, salt, coffee, nutmeg and almonds. Mix in sultanas, raisins, currants, peel, lemon rind and cherries. Whisk eggs and brandy (or sherry, or milk). Cream butter, sugar and treacle until soft. Add flour and egg mixtures alternatively to butter mixture do not over-beat when mixing. Lastly, stir in fruit. Line cake tin with double thickness greased greaseproof paper. Line the bottom with brown paper and greased greaseproof paper. Put double thickness brown paper around outside of tin to come up about 8 cm above tin. Pour in cake mixture, and make a small hole in the top of the mixture. Cook at 300-350 for 1 1/2 hours. Reduce heat to 275- 300 and cook for a further 1 3/4 – 2 hours. Let cake cool in tin.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)