Antarctica Christmas Cake

Ingredients 1lb (450g) raisins 1lb (450g) currants 6oz (150g) sultanas 4oz (100g) Mixed peel 4oz (100g) Glace cherries 500ml Orange juice 8oz (200g) brown sugar 8oz (200g) butter 8oz (200g) plain flour 4 eggs (beaten) Pinch of salt 1 tsp ground nutmeg 1 tsp mixed spice Grated rind of 1 orange and 1 lemon 1 tbsp black treacle Marzipan Royal icing

Method 1. Line the tin with greaseproof paper. 2. Weigh the sultanas and tip them into a large mixing bowl. 3. Next weigh the raisins and pour them into the bowl with the sultanas. 4. Then place the currants in with the other dried fruits. 5. After that, drop the mixed peel into the bowl. 6. Weigh and rinse the glace cherries 7. Chop the cherries into small pieces and add them to the other ingredients. 8. Next mix up all the ingredients and pour in the fresh orange juice. 9. Cover with a clean tea towel and leave to soak overnight. 10. Carefully sieve the flour into the pan. 11. Grate the nutmeg into the pan with the flour. 12. Add the ground mixed spice. 13. Cream the butter in a different bowl and then add the sugar. Stir together. 14. Crack the eggs into another bowl, and beat. Make sure you don’t get any shell in! 15. Whisk the eggs then add to the butter and sugar mixture. 16.Fold the flour into the mixture. 17. Zest the orange and lemon into the dried fruit mixture. 18. Next, twirl the black treacle into the bowl with the fruit. 19. Tip the dried fruit mixture into the large mixing bowl and stir. 20. Finally, spoon the mixture into the prepared tin and bake for 1 hr at 140 °C.

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