- Currents 1lb 6ozs
- Sultanas 8ozs
- Raisins 8ozs
- Glace cherries 6ozs (halved)
- Chopped mixed peel 4ozs
- Almonds 4ozs (chopped)
- Lemon Rind 1/2 lemon
(SOAK THE FRUIT IN BOWMORE SINGLE MALT SCOTCH WHISKY OVERNIGHT SO IT PLUMPS UP)
- Plain flour 14ozs
- Mixed spice 1 teaspoon
- Cinnamon 1 teaspoon
- Butter 12ozs
- Dark brown muscovado sugar 12ozs
- 6 large eggs
- 3 tablespoons of Bowmore
- Pinch of salt
Oven temperature (fan) 140c
Bake for about 4 hours (test with a skewer and if it comes out clean then the cake is done!)
- Line a 9″ round cake tin with double thickness greaseproof paper. Tie a double layer or brown paper around the outside of the tin.
- Mix fruit, spices, salt, nuts with the flour to coat them
- Cream butter and sugar until light and fluffy
- Beat eggs and add a little at a time
- Fold in flour and fruit etc.
- You can add a drop more whisky at this point if you like but not too much.
- Put into the lined tin and tap tin on worktop a couple of times to get rid of air pockets.
- Smooth top and make a dip in the centre to keep it flat when cooking
- Put into oven ON A FOLDED NEWSPAPER (to prevent bottom burning)
- After 2 1/2 hours cover with double piece of greaceproof paper to stop top overcooking and fruit burning
- When cooked leave cake in tin until cool and then turn out and remove greaseproof paper
- When cold, turn upside down and prick all over and feed with 2 – 3 tablespoons of whisky
- Wrap in greaseproof paper and store in large tin until your Christmas cake is ready to use.
- About 1 3/4 lbs ready made (white or yellow as desired)
- Keep cake upside down so flat top is uppermost.
- Cover cake with thin layer of sieved lemon marmalade so marzipan sticks (not as sweet as apricot jam)
- Roll Marzipan and cut circle for top
- Smooth over top of cake
- Roll marzipan into lengths and gradually cover sides of cake, smoothing and joining top and bottom as you go.
- Leave for a few days to dry out.
- 2 lbs icing sugar
- 4 egg whites (whisked slightly but not stiffly)
- Lemon Juice
- 1 tablespoon glycerine to keep icing soft
- Sieve icing sugar into large bowl
- Gradually add egg whites, glycerine and enough lemon juice to make a pliable icing which will hold peaks for rough icing.
Cake Board 10″
- Place 1 teaspoon of icing onto the cake-board and place cake firmly on the board so it stays put. Make sure it is in the centre.
- Spoon icing on top of the cake and working with a palette knife in a to and fro motion until air bubbles are broken. Smooth icing all over with a ruler or palette knife. Pull up peaks all over cake (or sometimes swirls if preferred)
- Add decorations before icing has set.
- When completely dry store in airtight cake tin.