Christmas Cake Recipe Edmonds Ingredients

Xmas cake recipe from the Edmonds cook book

500 g currants

500 g raisins

2 cups sultanas

2 cups chopped dates

150 g packet crystallised ginger, chopped

150 g packet mixed peel

150 g packet glace cherries, halved

2 tablespoons grated orange rind

1/2 cup dark rum

1/2 cup orange juice

1/4 teaspoon almond essence

1/2 teaspoon vanilla essence

2 teaspoons grated lemon rind

1 cup blanched almonds

2 1/2 cups Edmonds plain baking flour

1/2 teaspoon Edmonds baking soda

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon mixed spice

250 g butter

1 1/2 cups brown sugar

2 tablespoons treacle

5 eggs

Put all the fruit in a saucepan

Add orange rind, rum and orange juice

Cover

Bring to the boil, reduce heat and cook gently for 15 minutes to plump the fruit

Remove from heat

Stir then set aside overnight

Stir essences, lemon rind and almonds into saucepan

Sift flour, soda and spices into a bowl

Cream butter, sugar and treacle until light and fluffy

Add eggs one at a time, beating well after each addition

Fold in sifted ingredients alternately with fruit mixture

Spoon mixture into a greased and lined 25 cm round cake tin

Bake at 150°C for 4 hours or until an inserted skewer comes out clean when tested

Leave in tin until cold

Wrap in foil

Store in a cool place.

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