Christmas Cake by Hansells .
Cakes and Tarts
Why this recipe is special:
Use any combination of dried fruit to make this cake. Dried pears and currants are a nice combination or dried peaches, golden raisins and crystallized ginger make an interesting change to a traditional favourite.
Serves: 1
Ingredients:
6 cups mixed dried fruits
1/2 cup flour
250g butter
1 1/2 cups brown sugar
2 tablespoons treacle
4 eggs
1 teaspoon Hansells Natural Vanilla Essence
1 teaspoon Hansells Lemon Essence
1 teaspoon Hansells Orange Essence
1 3/4 cups flour
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
2 – 3 tablespoons brandy
Method:
Line the sides and bottom of a 23cm round cake tin with baking paper. Fold newspaper so it is high enough to come about 6 cm above the top of the tin and long enough to wrap around the tin.
Mix the fruit together in a large bowl and mix through the first measure of flour. Melt butter, brown sugar and treacle together in a saucepan large enough to mix all the ingredients. Remove from the heat and cool.
Add eggs and beat well with a wooden spoon. Mix in essences. Sift flour, spices and baking soda into the saucepan. Mix until combined. Add the fruit and mix to combine. Spoon into the prepared tin. Smooth the surface and sprinkle lightly with water.
Secure newspaper around the outside of the tin. Place about 8 layers of newspaper or a magazine on the rack in the oven and place the cake tin on this. Bake at 150 degrees C for 1 1/2 hours then lower the temperature to 130 degrees C and cook for a further 2 to 2 1/2 hours or until an inserted skewer comes out clean.
Cool cake in tin and pour over brandy.
