Traditional Christmas Cake

Ingredients

flour  250 gm
butter  250 gm
eggs  6
sugar  250 gm
black currants, raisins, almonds chopped, cherries, prunes, orange and lemon peels   300 gm soaked in 1 bottle of rum for 10-15 days before the cake is made
cake spices  1 tsp
caramelised sugar  1 1/2 tbsp
essence few drops
baking pdr.  2 tsp

Method

sieve flour, baking pdr.
cream butter and sugar
beat the eggs till fluffy
gradually add the egg mixture to the butter mixture, creaming continuously
add flour in small quantities  till it is entirely used up
add fruits and spices and caramel to the mixture
pour the batter into a greased and lined cake tin and bake at 300 deg. F for 2 hours approximately

for decoration
apricot jam  5 tbsp warm and sieves

moulding icing
icing sugar  450 gm
egg white 1 lightly beaten
liquid glucose   1 tsp
mix all ingredients and knead until soft and pliable dough

Royal Icing
egg whites  2 well beaten
icing sugar  450 gm sifted and added gardaully
lemon juice  1 tbsp

brush the top and sides of the cake with jam
roll out the moulding icing in cornflour
support icing on a rolling pin and place carefully over the cake
press the icing on the sides to cover evenly
remove excess icing
fill a piping bag with a star nozzle with royal icing
pipe stars all over the edges and in the centre of the cake.

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