Ingredients:

• Raisins 2-1/4 lb
• Currants 1 lb
• Dates, stoned and chopped 6 oz
• Cooked prunes, stoned and chopped 4 oz
• Almond flakes 8 oz
• Butter 14 oz
• Raw brown sugar 14 oz
• Eggs 8
• Grated rind of 1 lemon and 1 orange
• Black treacle 1 tablespoon
• Flour 1 lb
• Salt 1 teaspoon
• 1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
• Sherry 5 tablespoons

Method:

1. Grease and line a 10 inch round cake tin with greaseproof paper and wrap a double layer of brown paper around the outside of the tin and secure with string.
2. Add the raisins, currants, dates, prunes and almonds in a large bowl. Mix the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the lemon and or the black treacle.
3. Mix the flour, salt and spices. Fold the flour mixture and the fruit mixture into the batter alternating between the flour and fruit mixtures. Stir in the sherry and blend well. Put the mixture into the cake tin being careful not to create any air holes and remembering to smooth the top surface before placing the cake in the oven.
4. Bake in the oven at 300F for 1 hour and then reduce the heat to 275F and cook for a further 4 hours. If the top starts to overbrown then cover with greaseproof paper.
5. When removing the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. The cake will improve with time.

Decorating:
The traditional method of decorating a Christmas cake is with almond paste or marzipan and Royal icing. Roll the marzipan out as thinly as possible and cover the top and sides of the cake. A thin layer of strawberry jam spread over the cake will help to 'glue' the marzipan to the cake.

Icing:
Sift 12 oz. of icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice. Brush the marzipan with a little egg white to help the icing stick to the cake then add the icing in a thin layer. A typical festive scene on the top and a ribbon around the cake is what we all love best.

Have a look at our Cookery Books for more inspiration for your Christmas menus.