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Friday, 20 May 2011
Christmas Magic by Eva Sud Eva made me a cake which she so generously sent to me . This is for certain the best Christmas Cake I have ever had . Here is her recipe along with a picture of this divine cake !
Clean and finely chop 200g each sultanas, raisins and currants. 100g each glace cherries, mixed peel and dates. 50 g each walnuts and almonds.
Sift together 250g flour, 30g cocoa, 1tsp each ground cinnamon,cloves and nutmeg.
Beat together 4 eggs, 1/2tsp each vanilla, lemon and almond essence and 1tbsp golden syrup or honey.
Cream together 225g each butter and brown sugar.
Gradually add egg mixture to butter mixture.
Fold in half the flour mixture and then the other half with the fruit and nuts.
Add milk and rum to taste to make a soft dropping consistency.
Grease and line a large tin and make a newspaper mat on which to place it. Pour in the batter.
Bake at 200 C for 1 hour and then lower heat to 150 C for another hour.
Check for readiness when a skewer comes out clean otherwise another 10 mins on low heat should do it.
Cool and remove from tin.
Wrap in foil and store. Can be made a couple of months before Christmas.
I also fold a newspaper and tie it around the edges of the tin to insure the edges of the cake don't get charred.