Recipe for a light coloured Christmas Cake. My Mom, used this recipe for years, never let her down. So here goes:
(Measurements are in pounds and ounces ). All fruit should be placed in a bowl for 48 hours and soaked in Brandy or Whisky. Use just enough alcohol to cover the fruit, and do not put the surplus liquor into the batter mix!!!!! Save it for feeding the cake after! (prick holes in the top of the cake after its cooked and cooled, and gently spoon some of the liquor onto the holes each day for about a week. Dont let it get too soft, and cover in storage with greaseproof paper.)
12oz of plain flour, (you can use self raising flour if you want a lighter cake), 1teaspoon of mixed spice, 4oz ground almonds, 3 medium to large eggs, quarter pint of milk, half a pound of butter,
8 oz of fine sugar, 8oz currants, same of sultanas and raisins, 4oz of glace cherries (halved) , 4 oz mixed peel.
Heat the oven to 300 deg F/ Gas mark 2 or 150deg c for electric. Grease and line a 9 inch round tin. Sieve together flour,spice, and almonds. Beat eggs and milk.
Cream the butter and sugar, stir in flour mixture and egg mixture,alternately a little at a time. Lastly add fruit and alcohol mixture. Mix thoroughly. Place batter mix in prepared tin, and protect with newspaper tied around the tin. The paper should come about 4 inches above the surface of the cake. Cover the top of the cake with a sheet of greaseproof paper. Dont let it lie on the batter mix. Bake in the middle to low section of the oven for about 3 and a half hours, maybe more! test with metal skewer, and if it comes clean away, its done, if not, give a little more time.