CHRISTMAS CAKE

Summersaults Christmas Cake is best made a few weeks ahead of time and kept stored in a tin or sealed plastic box. Wrap the cake in baking foil for an extra layer of protection.

 

250 grams SULTANAS
250 grams RAISINS
250 grams CHERRIES
175 grams DARK BROWN MUSCOVADO SUGAR
1 tablespoon GOLDEN SYRUP
1 teaspoon BAKING POWDER
2 teaspoons MIXED SPICE
1 level teaspoon NUTMEG
300 mls WATER
125 grams BUTTER 3 EGGS
2 tablespoons BRANDY
1 teaspoon   ALMOND ESSENCE
375 grams   SELF RAISING FLOUR

Cherries

 

 

 

 

 

Double or triple line a 20cm cake tin(8 inches) with greaseproof. Place fruit, sugar, butter, golden syrup, water, nutmeg, spice and baking powder  into a large saucepan and bring to the boil and simmer gently for a few minutes. Leave to cool. Stir in the beaten eggs, brandy and almond essence.

Add the flour and mix well.

Pour into the prepared tin and bake at 350 degrees F. for 1hour 30 minutes or until firm to the touch. When cool wrap in foil and keep airtight if desired "feed" daily with brandy or sherry by pricking the bottom and pouring a little brandy or sherry into the base of the cake.

Marzipan and ice about aweek before Christmas