Rich Fruit Cake

Rich Fruit Cake

(Christmas Cake) Aunt Anna's recipe perfected by Granny Bess.

3 cups Flour
1 cup Sugar
3/4 lb Butter
3/4 lb Currants
3/4 lb Raisins
3/4 lb Sultanas
1/4 lb Cherries
3 or 4 pieces Bottled Ginger
2 ozs Candied Peel
1 glass Brandy
2 ozs chopped Almonds
1 tblsp Golden Syrup
4-6 Eggs
1/4 tsp Salt
2 tsp Allspice
1 tsp Vanilla Essence
1 1/2 tsp Bicarb of Soda

NB: Warm all ingredients eg. eggs in warm water - flour; sugar etc in warm oven.

Cream butter, add sugar gradually. Add eggs - one at a time- intervals of one minute (beating in between). Add syrup & bicarb, dissolved in a little cold milk. Add sifted flour with spice and fruit - a little at a time. Lastly add Brandy.

Use a 8 1/2" diameter cake tin - greased and lined with greaseproof paper.

Bake in a moderate oven 300 degrees F.= Gas Mark (Regulo) 2 = 150 degrees C. for 3-4 hours.

When cake is cooked & cool pour over additional Brandy from time to time, before icing.

To Ice: Cover with Almond icing (frangipane almond icing) & then royal icing.