Christmas Cake (1)

Cooking time—4 hr.


  • 8 oz. butter or margarine
  • 8 oz. castor sugar
  • ½ teasp. gravy browning
  • 8 oz. plain flour
  • teasp. salt
  • 1 level teasp. mixed spice
  • ½ level teasp. baking-powder
  • 5–6 eggs
  • 1 lb. currants
  • 8 oz. raisins
  • 4 oz. glacé cherries
  • 2 oz. chopped peel
  • 4 oz. blanched, chopped almonds milk, if necessary
  • 4–5 tablesp. brandy (optional)


Line an 8-in. cake-tin with greaseproof paper.

Cream fat and sugar until white; add gravy browning. Sift together flour, salt, mixed spice and baking-powder. Add egg and flour alternately to the creamed fat, beating well between each addition. Stir in the prepared fruit, almonds and, if necessary, add a little milk to make a heavy dropping consistency. Place the mixture in the cake-tin and tie a piece of paper round the outside of the tin. Smooth the mixture and make a depression in the centre. Bake in a warm oven (335° F., Gas 3) for ½ hr., then reduce heat to 290° F., Gas 1 for a further 3–3½ hr. Allow to firm before removing from tin and when cold remove paper. Prick bottom of cake well and sprinkle brandy over. Leave for a few days before icing.