Food For Thought CHRISTMAS CAKE

Press, Volume CIII, Issue 30625, 16 December 1964, Page 2

Food For Thought CHRISTMAS CAKE

(By

Alan Tremain)

Christmas cake recipes have not varied much ever the centuries. Some I have seen look as if they might date back to King Alfred the Great. Many people are of the opinion that Christmas cakes should be made weeks in advance, bnt it is not necessary. For those who. like myself, leave making the eake till Christmas week, here Is one that does not require long keeping to mature. This recipe will make a 61b cake in a 10inch tin. You Will Need: 1 lb butter 1 lb sugar (castor if possible) 1 lb sultanas 1 lb currants 2 lb flour 8 eggs i lb mixed peel

i oz baking powder A little milk 1 wineglass of brandy Method: Beat the butter and sugar until creamy, add the eggs one at a time beating each one until it is properly blended. A good idea to stop the mixture separating is to add a little of the flour every now and then, say a teaspoon to every two eggs. Sieve the flour and baking powder into a basin, add the fruit and mixed peal then blend the flour mixture into the butter and eggs. Add the brandy and beat the mixture throughly until it is of a smooth consistency, adding a little milk if too dry. Pour the mixture into a 10-inch tin well-lined with about four layers of brown paper and one of greased paper. Bake ait 325 degrees for 2} hours or until a skewer comes out clean. When cold decorate to taste.