Christmas Cake

This recipe was handed down to me by my husband's grandmother. Although I personally don't eat fruit cake I'm told it's very nice. This is best made at least 3 months before Christmas and once cool wrap in greaseproof paper and then tinfoil. It gets better the longer it is left to mature.

Two Weeks before Making
Soak the dried fruit in brandy to plump up the fruit. This also adds flavour and moisture to the cake.

1lb Currants
1lb Sultanas
1/2lb Raisins
1lb Plain flour )
4oz Ground almonds ) Mix together
1tsp Mixed spice )
1/2tsp Nutmeg )
4oz Mixed peel, chopped finely
4oz glace cherries, chopped finely
2tbsp Black treacle, warmed
2tbsp Brandy or Rum (Optional)
6 Eggs
3/4lb Soft brown sugar
3/4lb Butter

Cream the butter and sugar together until soft and pale cream coloured.
Add eggs one at a time taking care not to let the mixture curdle. If this happens add a little of the flour.
Add treacle and brandy.
Add mixed fruit and mixed peel and the remaining flour.
Line a large cake tin with greaseproof paper and also wrap brown paper around the outside of the tin.
Bake in the oven for 5 hours 20 minutes at Gas 1(pre warmed)
If the mixture is split between 2 smaller tins then bake for 4 hours.

TIP
Once the mixture is in the tins bounce them on the kitchen worktop once or twice to allow excess air to escape.

If it looks like they are browning too quickly on top then place a double-folded piece of greaseproof paper on the top of each cake.