Originally Posted by
Rosejane
I've made this cake for Christmas for the last 50 years, also birthday's & my son's wedding (3 layers, 3 sizes). I've never had a failure & everyone loves it.
Sorry it is not decimal.
‘TIMES’ CHRISTMAS CAKE
10 oz plain flour
1 level teaspoon mixed spice
1 level teaspoon salt
1/2 lb butter
1/2 lb soft brown sugar
4 eggs
1 tablespoon black treacle
Grated rind of 1 lemon
1/2 lb sultanas
1/2 lb currants
1/2 lb raisins
1/4 lb candied peel
1/4 lb glacé cherries
2 oz chopped blanched almonds
2 tablespoons brandy, rum or sherry
Rinse the glacé cherries in warm water to remove sugary coating, dry (cool oven) and cut in half.
Sieve together flour, mixed spice and salt and set aside. Cream together the butter and sugar until soft and light. Lightly mix the eggs, treacle and lemon rind, then gradually beat into the creamed mixture a little at a time. Add some of the flour along with the last additions of egg etc. to prevent the mixture curdling.
Add cherries to mixed dried fruit and peel in large bowl. Mix 1-2 tablespoons of sieved flour into the dried fruit.
Fold the remaining flour into the creamed mixture, then combine with the mixed fruit. Finally add alcohol.
Spoon mixture into a greased and double lined 8" round cake tin and hollow out the centre alittle. Tie folded brown paper or newspaper around the outside of the tin. Place on pad of paper in oven, below centre, at 300º, Mark 2. Bake for 1 1/2 hours, then lower heat to 275º, Mark 1. Test cake with skewer in centre (warm first). It should come out with no uncooked mixture sticking to it.
Cool cake in tin for at least 24 hours. Turn out and remove paper. You can prick with skewer & pour over a little more brandy or sherry but I prefer not to. Wrap in foil or cling film to store.
Cover in marzipan: first warm a little jam or marmalade (about 2 tables spoons) with a little water & spread over the cake. A good tip is to roll the marzipan out to a size that covers the top & 2/3rds of the way down the side. Use a straight side tumbler as a vertical rolling pin to press the marzipan against the side all the way down to the base. Add royal icing, then decorate.