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.