8 oz Plain Flour + 1/2 tsp Baking Powder
8 oz Butter
8 oz Muscovado Sugar
4 oz Currants
6 oz Sultanas
6 oz Raisins
4 oz Glace Cherries
8 oz Mixed Candied Peel
1 oz Ground Almonds
1/2 tsp Ground Cinnamon
1/4 tsp Mixed Spice
4 Eggs
A little Rum or Brandy
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUSIOnyWDo1yTn9uKsRmf9WRE2RJd-U4sKc-bb16f_h-WIQ0s54mNEdlxUq2zzZ-ubnmx3YnkBP6W2xS6aAO176VZX3NR7iNR7CWq6kYnO0LhQXgrgSUPjIv6JytDDRJ5lZte/s320/cc+002.jpg)
Cream together the butter and sugar. Add beaten eggs a little at a time. Add a little of the flour.
Mix all of the dry ingredients together and then add to the mixture.
Finally add the rum or brandy and stir well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhygd7EiVD1SGAIApf9Irwkm2mTZc7B4CdkaFx3AuHbUYozduLhN0YHKoVaRGEkE3Gkg_CluBO4eVFQy86H46ap9bFTdIa6jxLWhaR0LKRrR6dWjGJ7VmTqO9uyU3ZO26D5FR/s320/cc+003.jpg)
Place the mixture into a well greased double-lined cake tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVsGW4ZwAUcFa_k9uWgchj6Ab3U423igsw2dT5SMvvNVFJ3xwdyf4CNjSSXe7g4IBfBUMESXrr9XCBoWlk3IyrUwWYYlmFEAgjBhMKhRyQVAIFm6B-OWccDBdO7YXf_6wWLPI/s320/cc+005.jpg)
Bake in a warm oven, 140°C (gas mark 1) for about 3 hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ae4wKB_xCN7buFFuow8900H718V-CjgXrRDQKK8woVOjH1QUDR3OQBIk3jMTOz-uOynDICkM0hzZIzFKkFEH3-EkXFUXVD8-qka9eQ7K6bTh97DL97rLFGkJrxXTjSQNur8W/s320/cc+008.jpg)
Once it is cooked, cool on a wire rack having carefully peeled away the greaseproof paper.
Then as an extra treat, pierce some holes in the top with a skewer and drizzle a little rum or brandy into the cake. This can be repeated once a week up until Christmas and the cake will become extremely rich and moist, a deep brown colour and delicious of course!
Store wrapped in foil in an air tight tin.
Oh how kind of you to share your family recipe :))
ReplyDeleteI am a Geordie living in Norway, and when I get homesick, I visit your blog, whitch I love, takes me back to my childhood. Thank you.
perfect! I'm researching old christmas cake recipes for an article, your blog is exactly what I needed!
ReplyDeletethank-you!
Pigx
Hi can you tell me what size cake Tim should be used ?
ReplyDeleteMany thanks :)
Hi Nina,
ReplyDeleteI use an 8" tin, the sort with the loose base, which is double lined with grease-proof paper.
Thanks for visiting and good luck if you make a cake :)
Niki
Great thank you for getting back to me :-) I've never done one before so I may need some luck ;)
ReplyDelete