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Hayley is a Mum of 2 Robust but amazing boys. She is hoping to be a Mum again soon, addicted to Motherhood. She was lucky enough to find her soul mate, Buster. I know - Buster, weird name eh? Long story, save that for another time. Inbetween colouring, cooking, playing cars, dealing with tantrums, school runs, cleaning, jigsaws and climbing the walls! Hayley can be found on her laptop blogging or squidooing or ebaying (sshh, dont tell Buster about that last one).

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Christmas Cake Recipes – This one is a keeper!

December 27th, 2009 • Related • Filed Under

What You Will Need

6oz Sultanas
6oz Raisins
4oz Currants
4oz Glace Cherries
3oz Mixed Peel
(I have also added 2oz of Dates this year)
1/4 pint Sherry
Little Brandy
6oz Butter
6oz Soft Brown Sugar
4 Eggs
4oz Self Raising Flour
4oz Plain Flour
1/2 teaspoon Mixed Spice
Marzipan
Icing Sugar
8″ Cake Tin

Method

1) Mix together all the fruit and pour over the sherry and brandy. Cover and leave to soak for 1 week, stirring daily

2) Grease and line your cake tin

3) Cream butter and sugar until soft and fluffy

4) Beat in eggs, one at a time

5) Fold in the flour

5) Add your fruit and stir until all bleanded together

6) Put into the prepared cake tin. Smooth the top and bake just below the middle of the oven for 1 hour on Gas Mark 3, 170 degrees celcius

7) Cover with foil and reduce the temperature on the oven to Gas Mark 2, 57 degrees celcius. Bake for a further 1 and half hours until firm to the touch

8 ) Leave to stand in the tin until almost cold. Remove from the tin. Prick the cake well and pour over any left over liquid from the soaked fruit.