Christmas cake

18 October 2011

Ingredients 1

Currents              3 kg

Sultanas               3 kg

Raisins                 3 kg

Mixed Peel          3 kg         (if available otherwise add more of above ingredients to compensate)

Water                 1.8 kg

Butter                 1.8 kg

Brown sugar       1.8 kg

Bi-carbonate      3 teaspoons

Method 1

Boil above ingredients for 10 minutes

Add 1/3 bottle Grand Mainer (orange liqueur)

After boiled mix in bi-carbonate

Ingredients 2

Dates                    4 kg

Nuts                      2.5 kg

Cherries                4 kg

Strawberry jam     2.5 kg (substitute with marmalade to reduce sweetness)

Glazed fruits         1 kg (watermelon)

Brandy                18 tots (or 8 tots sherry + 1/3 bottle Grand Marnier)

Method 2

Mix above ingredients and add to ingredient mixture 1

Leave combined mixture to cool then add 45 eggs

Ingredients 3

Flour                     4 kg

Baking powder      8 teaspoons

Salt                       1 tablespoon

 

Method 3

Mix above ingredients then add to total mixture (1 + 2)

Put mixture into greased tins and bake at 160 degrees Celsius for 1 hour

Chef Tips

For icing on cake use egg whites and icing sugar to make very thick spreadable mixture that harden quickly.

Can substitute flour with self raising flour (1 kg flour + ½ teaspoon baking powder = self raising flour)

If you have no baking powder use 1 egg yolk + ½ teaspoon bi- carbonate = 1 teaspoon baking powder

Soak finished cake with Grand Marnier while hot when taken out of the oven