I had a request on Twitter the other day for a Christmas cake recipe. I have used a wedding cake recipe for this purpose since 1960. I have also made at least three, 3 tier wedding cakes with it over the years.
3 Tier Wedding Cake
Cake size 12 inch 9 inch 6inch
Mixed Fruit* 50ozs 30ozs 10ozs
Mixed Peel, chopped 10ozs 6ozs 2ozs
Prunes** 5ozs 3ozs 1oz
Dates 5ozs 3ozs 1oz
Cherries 5ozs 3ozs 1oz
Cooking Apple, diced 1 ½ ½ (small)
Nuts*** 5ozs 3ozs 1oz
Ground Almonds 5ozs 3ozs 1oz
Nutmeg ½ tsp ¼ tsp ¼ tsp
Mixed Spice ½ tsp ¼ tsp ¼ tsp
Grated Lemon rind 1 ½ ¼
Butter 15ozs 9ozs 3ozs
Caster Sugar 15ozs 9ozs 3ozs
Eggs 10 6 2
Plain Flour 19ozs 11ozs 4ozs
Whiskey 9tblsps 6tblsps 3tb tblsps
* I use Sultans & Raisins
** Try glazed pineapple, mango or papaya
*** I use Almonds, walnuts, pecans or a mixture of all three
Preheat oven to 100°C
Grease and double line each baking tin. Wrap a double layer of brown paper around the outside of the tin, securing it with string.
Clean the fruit; add the nuts, cherries and peel.
Sift flour and add the spices.
Beat the eggs.
Cream the butter and sugar add a little of the egg and a spoonful of the flour and mix well. Repeat until all the egg and flour have been added.
Add the ground almonds and mix through, then add the chopped cooking apple.
Mix in the fruit a handful at a time.
Spoon the mixture into the prepared tin, making a slight depression in the centre. Bake for the required time.
Bake 12 inch cake for 6 hours
Bake 9 inch cake for 4-5 hours
Bake 6 inch cake for 1hour 45 minutes
Towards the end of cooking time, test the cake by inserting a skewer into the centre. When it comes out clean, the cake is ready. If the top of the cake starts to become too brown, cover it with a double thickness of greaseproof paper. Remove the cake from the oven and allow it to cool in the tin on a wire rack.
Prick top or cake and pour over the whiskey, wrap in greaseproof paper and then a layer of foil. Store in a tin with half an apple. The apple will need replacing after a couple of weeks.