Saturday, November 28, 2009

Mumsey's Christmas Cake

This is my own recipe developed from one in an old Edmonds Cook book I got when I first got married. I have changed the fruit quantities and variety, the essences and the way the eggs are prepared and added.

Mumsey’s Christmas Cake

225 g Butter
225 g Brown Sugar
1 Tblsp Mixed Spice
1 dsp Cinnamon
¼ tsp Nutmeg
6 eggs, separated
pinch of salt
225 g Flour
½ tsp Baking Powder
1 kg of Mixed Fruit.
125 g Cherries
200 g Dates
1 Tblsp Brandy or brandy essence
1 dsp Almond essence
1 tsp Rum or rum essence

Preheat the oven to 120C to 140C.
Line a 19cm square (at least 6cm deep) cake tin with baking paper and then wrap the outside like a parcel with a double thickness of newspaper leaving the top open and tie with cotton string or cotton but not nylon. A synthetic material will melt in the oven. You could use a different size tin but your cooking time will vary so be aware of that.
Beat the egg whites until stiff and then the yokes in a separate bowl until well mixed.
Mix the fruit with most of the flour, baking powder and salt, saving about 1/3 cup of the flour.
Cream the butter and sugar in a large bowl until light and fluffy.
Beat in the spices and a tablespoon of the flour.
Beat in the yokes a little at a time with a tablespoon of flour with each addition.
Fold in the stiffly beaten egg whites a half at a time and the floured fruit. (and any left over flour from the 1/3 cup you had saved)
Lastly add the essences enough to mix and then fill the prepared cake tin. Smooth the top and then gently drop the cake on to the floor to release any bubbles of air.
Bake at 120 to 140C for 3 ½ to 4 hours. Place some folded newspaper on the top of the cake tin for the first hour to stop the top of the cake browning too much.
Allow to cool in the tin.

This cake may be stored for a couple of months before it needs eating wrapped in baking paper and newspaper. Don’t put it in plastic as it will sweat. It may also be frozen. Keeping it for awhile allows the flavours to develop.

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