Christmas Cake [3] (Fay Anne de Freitas)
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The Cake ½ lb prunes 1 lb currants 1 lb seedless raisins 1 lb sultanas Gravy browning
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12 eggs 1 lb butter 1 lb of sugar 1 bottle of port, wine or sherry 1 bottle of rum
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1 lb plain flour
2 tbsp mixed spices 1 tsp vanilla essence 1 tsp almond essence |
- Soak the prunes, currants, raisins, sultanas (finely chopped) in alcohol for 2 to 3 months.
- When ready to assemble the cakes, cream the butter and sugar together and then add the fruit and alcohol.
- Beat the eggs and add gradually with flour, essences, spices and then browning until medium brown.
- Bake at gas 2 for 3 hours.
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| Almond paste 1 lb ground almonds 1 ½ lbs icing sugar
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1 tsp almond essence |
3 eggs |
- Mix all ingredients together.
- Roll out and place on cake once cake is cold.
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Royal Icing 1 lb icing sugar
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1 tbsp glycerine |
2 egg whites |
- Sift the icing sugar into a large mixing bowl.
- Add the egg whites and stir the mixture gently with a wooden spoon until it is nearly smooth.
- Using a wire whisk or rotary beater, beat the icing gently for 2 minutes and then vigorously for 10 minutes or until it holds stiff peaks.
- Apply the icing to the cake.
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