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AVO'S Christmas Cake


Christmas Cake
8  whole eggs
Mix all the sultanas, raisins, currents and chopped mixed peels. Sift the self-raising flour and nutmeg into this mixture then toss to combine. Make sure all fruit pieces are separate or else it will sink to the bottom of the cake. 
Rinse out a pot with water (do not towel dry) and put in the 2 cups sugar and burn over slow fire (never stir with spoon just swirl the pot). When ready add a pat of butter. Meanwhile cream remaining butter and 1/2 cup sugar. Add the eggs one at a time, making sure they are beaten in properly. Add this wet mixture to the dry ingredients. 
Pour burnt sugar onto mixture, a little at a time. Mix like mad straight away so the sugar mixes through before hardening and do not drop on yourself or you will get burnt. Keep the sugar mixture on the hob so it won't harden up. 
Lastly, add brandy (and milk if not the right consistency).
Bake at a very low temperature for approx. 4 hours.
Notes:
Goes in an 8 inch pan (or 3 small pans).
Oil brown paper to wrap on the inside of pan so that it doesn't dry out.
Put the pot on the floor when mixing for maximum leverage.
Best made a month before Christmas and stored in the fridge.
Before serving pour a little more fresh brandy over the top.

600g  self-raising flour *
600g butter
600g mixed peels, ground (or just chopped small)
600g sultanas
600g  raisins
600g currents
125g almonds, ground (or 125g almond meal)
125g walnuts, ground (or 125g walnut meal)
4 large nutmegs, ground (or 4 tsp. powdered nutmeg)
2 cups sugar, for burning
½ cup sugar
200 ml brandy
*4 cups weighs 600g
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Originally posted on 20th Nov 2009, Mum makes this every year during Christmas, best Christmas cake ever.



Ingredients:
600g                     self raising flour, (4 cups weighs 600g)
8                             whole eggs
600g                      butter
600g                      mixed peels, ground (or just chopped small)
600g                      sultanas
600g                      raisins
600g                      currents
125g                       almonds, ground (or 125g almond meal)
125g                       walnuts, ground (or 125g walnut meal)
4 large                    nutmegs, ground (or 4 tsp powdered nutmeg)
2 cups                    sugar, for burning
½ cup                    sugar
200 ml                  brandy



Directions:
1. All the sultanas, raisins, currents and chopped mixed peels. Sift the self raising flour and nutmeg then toss to mix. Make sure all fuit pieces are separate or else it will sink to the bottom of the cake. 




2.  Rinse out pot with water ( do not towel dry) and put in the 2 cups sugar and burn over slow fire ( never stir with spoon just swirl the pot). When ready add a pat of butter.




3.  Meanwhile cream remaining butter and 1/2 cup sugar. Add eggs one at a time, making sure they are beaten in properly. Add this wet mixture to the dry ingredients. 

4.  Pour burnt sugar onto mixture, a little at a time. Mix like mad straight away so the sugar mixes through before hardening and do not drop on yourself or it will burn. Keep the sugar mixture on the hob so it won't harden up. 



5.  Lastly, add brandy (and milk if not the right consistency).

Bake in very low oven for approx 4 hours.

Notes:
Goes in an 8 inch pan (we used 3 small pans)
Oil brown paper to wrap inside of pan so that it doesn't dry out (we also lined with baking paper).
At the end put the pot on the floor when mixing for maximum leverage.
Best made a month before Christmas and stored in the fridge.
Before serving pour a little more fresh brandy over the top.
Makes great Christmas presents when the outside brown paper is wrapped in cellophane paper.