For a printable version of this recipe, click here.
This is the “Christmas cake” recipe that Linda served at the Tea held at Mountbatten House during the Bi-annual Convention, May 1997. The recipe will make 2 x 8- or 9-inch cakes or 4 x 6-inch cakes.
Ingredients
1 lb. of butter
1 lb. of sugar
1 lb. self-rising flour
8 egg
1 teaspoon cinnamon
Juice of half lemon
Whiskey dash (no less than a tablespoon in other words as much as you like)
1/2 teaspoon ground Mace
1 lb. raisins
1 lb. sultanas’ (golden raisins)
1/2 lb. currents
1/4 lb. glace cherries, quoted
1/4 lb. mix candied peel
1/4 lb. almonds, chopped
Juice of half orange
Method
Cream together butter and sugar, add beaten eggs and blend well.
Mix together flour and spices and add to the creamed mixture.
Add fruits, nuts, juices, and whiskey, blending well.
Grease and line with wax paper the bottom of springform cake pans.
Divide mixture evenly between pans. Bake at 300 degrees for approximately 1 1/2 hours for large cakes or one hour for smaller cakes.
The cakes are done when a toothpick inserted into the center comes out clean.
These cakes are best made at least eight weeks before Christmas and will keep very well, wrapped in wax paper, and then foil, and stored in the refrigerator or an airtight tin.
Recipe from member and Mountbatten Home Board President Linda Jessett,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter