Christmas Cake Recipe (CT’s)

Christmas Cake (CT’s)

 

 

This was my late-aunt CT’s recipe, and she was given it by a friend.

Mum favours this recipe as it is quick to make and it is versatile because a variety of ingredients can be added or removed.

 

 

 

 

¼ lb of butter

1 cup sugar

1 cup water

1lb fruit mix

1 small teaspoon soda

1 tablespoon golden syrup

 

Boil all together for 10 minutes and let cool.

 

Then add:

 

2 eggs

2 cups flour

1 teaspoon baking powder

1 heaped teaspoon mixed spice

2 tablespoons sherry

 

Put in 20 cm (8 inch) round tin. Bake at 150-175 degrees celcius for 1 ½ – 2 hours until cooked.

 

Place double lining of greaseproof paper inside tin (buttered) and 8-10 thicknesses of newspaper around outside and bottom of tin to prevent burning.

 

This cake can be doubled or trebled in quantity. Adjust cooking times.

Double – use a 9 inch tin – 2 hours.

Treble – use a 10 inch tin – 3 – 3 ½ hours.

 

Add extra cherries, almonds, etc. if wished.

Also essences – lemon, almond, orange, vanilla etc.

 

1 Comment

  1. […] I have typed out the full recipe that we used for the Rudolph cake further below. This combines two family recipes. It combines the base mixture called “Karen’s Christmas Cake” via CT on Dad’s side of the family – this recipe can be viewed here: http://www.inthekitchenwithmum.com/2013/12/christmas-cake-recipe-cts/ […]

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