Christmas Cake
For a 23 round or 20 cm square tin for baking
- 300 g self rising flour
- 1 teaspoon Simba Mbili mixed spice
- 100 grams ground almonds
- 100 grams chopped almonds
- 200 grams mascovado sugar
- 4 large size eggs (3 eggs lightly beaten)
- 3 tablespoons brandy or sherry
- 1 large lemon, grated rind and juice
- 200 grams of currents
- 200 grams sultanas
- 200 grams raisins
- 100 grams lazed cherries halved
- 100 grams mixed peels
- Extra brandy
Temperature 150 degrees celcius or 300 degrees fahrenheit or gas mark 2 for 1 hour, then reduce to 140 degrees celcius or 274 degrees fahrenheit or gas mark 1 for a further 2 hours
- Grease and line cake tin with grease proof paper and wrap the inside of the tin with thick brown paper
- Cream butter and sugar, gradually beat in the lightly beaten eggs one at a time. Gradually add the flour
- Stir in the remaining ingredients and pour into the prepared tin. Level the top and bake for the time shown.
- Insert a wooden skewer into the cake if it comes out clean the cake is cooked.
- Allow the cake to cool
- Remove the lining paper and wrap the cake in a clean tea towel soaked in brandy
- Cover the cake with marzipan
- Leave to dry before you ice and decorate.
