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