Christmas cake

Name: Christmas cake
Total time: 2700 s
Yield: 16 servings
Cuisine: American
Ingredients: 125 gallon of self raising flour,200g of plain flour,; 1/4 tsp of salt,1 tsp mixed spice1/2 tsp ground cinnamon,1/2 groung nutmeg,250g of butter,250g soft dark brown muscovado sugar,2tsp black treacle,5 eggs,50ml medium dry sherry,1 1/2 tsp of vanilla essence,250g currants,250g sultanas, 250g stoned raisins,250g seed

alicia allen @cook_3046704

this cake is lovely.

alicia allen @cook_3046704

this cake is lovely.

Saved

Ingredients

45 mins

16 servings

cakes
125 gallonof self raising flour,200g of plain flour,
1/4 tspof salt,1 tsp mixed spice1/2 tsp ground cinnamon,1/2 groung nutmeg,250g of butter,250g soft dark brown muscovado sugar,2tsp black treacle,5 eggs,50ml medium dry sherry,1 1/2 tsp of vanilla essence,250g currants,250g sultanas, 250g stoned raisins,250g seed

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Steps

45 mins

1

soak fruit over night
2

grease tin
3

line the outside with several layers of thicknesses of brown paper standing at least 5cm above the top of the tin
4

sift the flours into a bowl with the salt mixed spice cinnamon and nutmeg
5

then cream the butter and the sugar in a large bowl then beat in the treacle
6

lightly beat in the eggs sherry and vanilla essence
7

gradually beat ina half of the eggs into the creamed mixture.continue to add the eggs and flour mixturs alternately.mix in all the remaining ingrediants except the brandy.turn into the prepared tin and smooth the top
8

bake ina heated oven of 140°F. for about 4 and a 1/2 hrs.cover the cake with a double layer of brown paper if it starts to brown a bit to much during cooking
9

leave to cool in the tin then turn out on a wire tray then spoon brandy over for flavour
10

store the cake for a week at the least in an airtighttin
11

then you can ice it and decorate