Wednesday, December 8, 2010

Baking: Carmel's Christmas Cake

Carmel's Christmas Cake

This recipe was given to my Mum by one her best friends (my god mother) years ago. I have never converted the measurements as I don't feel the need to (my scales measure both metric and imperial).

I made the cake below about a month ago, so ensure it is aged when Mum slices it open later this week.  

8oz Butter
8oz Sugar
6 Eggs
12oz Flour
3lbs Mixed Fruit
1 Apple Grated
1 Carrot Grated
1 Teaspoon Lemon Essence
1 Teaspoon Almond Essence
1 Teaspoon Vanilla Essence
1 Tablespoon Brandy
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves

2 Tablespoons Brandy Extra

Packaged Almond and Royal Icing from Supermarket
3 Teaspoons Marmalade + 1 Teaspoon Boiling Water to thin it down

1. Preheat oven to 140C.

2. Line base and sides of 23cm square tin with two thickness of paper and wrap a few layers of newspaper around the outside of the thin (use string to hold it in place).

3. Cream butter and sugar together using a electric beater.

4. Beat in eggs and essence, one at a time (beating after each addition).

5. Sift flour, cinnamon, nutmeg and cloves over he mixed fruit, apple and carrot.

6. Add egg mixture and fold in.

7. Lastly fold in brandy.

8. Bake at 140C for 1 1/2 hours , then turn it down to 130C and bake for another 1/2 hour.

9. Pour extra brandy over top seal with tinfoil and leave to cool wrapped in a towel for up to 24 hours.

10. Ice with a layer of almond icing and then a layer of royal icing using marmalade to stick them together.  

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