Christmas Cake

This is the recipe for the Christmas Cake that my Mum in Law and her best friend bake every year. This year however as my mum in law is overseas visiting her daughter I though I would bake the cake for her. I've never baked a fruit cake before so this could be wonderful or disastrous!! Unfortunately I won't know for a couple of weeks as you have to let it sit for a while.  Wish me luck!!

Ingredients

• 350 g (12 oz) Plain Flour
• 1 x 5 ml spoon (1 tsp) mixed spice
• 100 g (4 oz) ground almonds
• 4 medium eggs
• 150 ml (¼ pint) milk (or ½ milk, ½ brandy)
• 225 g (8 oz) butter
• 225 g (8 oz) caster sugar
• 225 g (8 oz) currants
• 225 g (8 oz) sultanas
• 225 g (8 oz) raisins
• 100 g (4 oz) glacé cherries, halved
• 100 g (4 oz) cut mixed peel

Method
Cake

1. Heat oven to 150ºC, 300ºF, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square tin.
2. Sieve together flour, spice and ground almonds. Beat eggs with milk.
3. Cream butter and sugar, stir in flour mixture and egg mixture alternately, a little at a time.
4. Lastly add fruit. Mix thoroughly. Place mixture in prepared tin and protect with brown paper.
5. Bake for about 3½-4 hours.
6. Allow to cool then cover with almond paste and leave for 1 week.

N.B. If you prefer a more open texture use self raising flour in place of plain.

Royal Icing

1. If possible, stand the cake on a revolving cake stand or upturned cake tin.
2. Spread the icing on with a palette knife dipped in hot water to ease smoothness of the finish - but avoid making the icing too wet.
3. Cover the cake completely with icing, using sweeping strokes of the knife. Then spread the top smooth. To make the sides straight, bring the palette knife around the cake continuously, holding the knife upright.

N.B. If the cake is to be iced further e.g. piping, leave to stand for 24 hours.