Christmas Cake

AuthorBobCategory, DifficultyBeginner

Recipe from Memory Lane - from Woman's Weekly 1979. If you are not keen on rich fruit cake, this recipe is ideal. Whilst filled with delicious ingredients, it is not iced, it's lighter, more moist & costs less.

Christmas Cake

Yields16 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

 225 g Butter or Margarine
 125 g Caster Sugar
 2 tbsp Golden Syrup
 4 Large Eggs
 Finely grated rind of 2 Lemons
 Finely grated rind of 2 Oranges
 300 g Self Raising flour
 1 pinch Salt
 12 tbsp Milk
 400 g Sultanas
 100 g Chopped Dried Apricots
 100 g Glacé Cherries

1

Line a 20cm round false-bottomed cake tin.

2

Pre heat oven to 150ºC.

3

Cream the butter or margarine with the caster sugar in a mixing bowl, until light & fluffy.

4

Stir in the lemon & orange rind. Fold in the flour, salt & milk, then add the sultanas, apricots & cherries.

5

Spoon the mixture into the prepared tin, raising the mixture around the outside to produce a slight hollow in the middle. This will help to ensure cake becomes level as it bakes.

6

Place a double sheet of greaseproof paper to act as a lid, on top of the cake before you put it into the oven. Cook on the middle shelf of the oven for 1 hour.

7

After an hour, reduce the temperature of the oven to 130ºC & bake for a further 1.5 to 2 hours.

8

To test if your cake is fully cooked, poke a pointed knife into the centre - if it comes out clean, remove the cake from the oven & place on a wired tray to cool. If not, give the cake extra time (check every 10 minutes) & test again.

Do not try to remove the paper linings from the cake until it is perfectly cool.

Christmas cake

Ingredients

 225 g Butter or Margarine
 125 g Caster Sugar
 2 tbsp Golden Syrup
 4 Large Eggs
 Finely grated rind of 2 Lemons
 Finely grated rind of 2 Oranges
 300 g Self Raising flour
 1 pinch Salt
 12 tbsp Milk
 400 g Sultanas
 100 g Chopped Dried Apricots
 100 g Glacé Cherries

Directions

1

Line a 20cm round false-bottomed cake tin.

2

Pre heat oven to 150ºC.

3

Cream the butter or margarine with the caster sugar in a mixing bowl, until light & fluffy.

4

Stir in the lemon & orange rind. Fold in the flour, salt & milk, then add the sultanas, apricots & cherries.

5

Spoon the mixture into the prepared tin, raising the mixture around the outside to produce a slight hollow in the middle. This will help to ensure cake becomes level as it bakes.

6

Place a double sheet of greaseproof paper to act as a lid, on top of the cake before you put it into the oven. Cook on the middle shelf of the oven for 1 hour.

7

After an hour, reduce the temperature of the oven to 130ºC & bake for a further 1.5 to 2 hours.

8

To test if your cake is fully cooked, poke a pointed knife into the centre - if it comes out clean, remove the cake from the oven & place on a wired tray to cool. If not, give the cake extra time (check every 10 minutes) & test again.

Do not try to remove the paper linings from the cake until it is perfectly cool.

Christmas cake

Christmas Cake

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