Wynne's Quick and Easy 'Christmas Cake'
Ingredients
- 700 gr. (1½ 1lb.) mixed fruit
- 250 gr. (9 oz.) unsalted
- butter/margarine
- 175 gr. (6 oz.) soft brown sugar
- 1½ tsp. bicarbonate
- 1½ tbsp. black treacle
- 10 ml (1 dstsp.) sherry
- 1½ tsp. mixed spice
- 1½ tsp. cinnamon
- 3 eggs
- 175 gr. (6 oz.) self raising flour
- 175 gr. (6 oz.) plain flour
- 75 gr. (3 oz.) glacé cherries (coloured are good
- for seasonal effect!)
- Heat oven to 140°C.
- Grease and line a 20 cm. (8") round or square loose-bottomed tin with baking parchment.
Method
This cake is good as a fruit cake or even a last minute Christmas Cake.
Place all in the ingredients from section (1) into a pan and melt slowly over a low heat, stirring frequently. When thoroughly melted, leave to cool.
Beat eggs and add to the melted mixture. Sift the two flours together, stir in cherries and fold into mixture. Pour into tin.
Bake in oven at 140°C for approx. 1 hr. 40 mins.
Cover with foil after 25 minutes and for the last 15 minutes open foil.
Cool. Cover with a layer of greaseproof paper and a layer of foil and store in an airtight tin.
Feed weekly with a couple of tbsp. brandy and sherry until nicely moist. Prick cake with thin skewer or cake tester and drizzle over.
Make 6-8 weeks before Christmas but can be made at the last minute!