Christmas Plum Cake

Rich Plum cake

This is a recipe I used to make cake last Christmas. My friends and relatives loved it. Try it out!!The final cake weighs 1.81 Kg.

Ingredients:

225 gms butter
225 gms caster sugar
6 eggs
225 gms flour
225 gms currants
115 gms mixed peel
115 gms blanched almonds
115 gms glaced cherries
225 gms raisins
225 gms sultanas
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon orange juice or brandy
1.5 tablespoon instant coffee

Instructions:
1. Line a cake tin, at least 7 1/2 in. diameter x 2 3/4 in. deep, with greaseproof paper.

2. Divide the flour into three parts.

3. Sift the cream of tartar, bicarbonate of soda and salt with one part of the flour.

4. Leave one part plain.

5. Chop the peel, almonds and cherries and add them and the other fruit to the third part of the flour. This should prevent them from sinking during cooking.

6. Cream the butter.

7. Add sugar to the butter and cream again.

8. Add one egg at a time, beating each thoroughly. Add one tablespoon of the plain flour after the third and each successive egg, to prevent curdling.

9. Add the coffee and brandy (or orange) and beat thoroughly but not too enthusiastically.

10. Sieve in the flour that was mixed with the cream of tartar and bicarbonate of soda and, the remainder of the plain flour.

11. Add the flour with the fruit, stirring well but lightly and pour into the cake tin.

12. Tie a double strip of strong brown paper around the tin and place it on a flat tin covered with a double thickness of brown paper. This will prevent the bottom and sides of the cake from burning.

13. Place the tin on the centre shelf of the oven and bake at 350 F for 2 1/2 to 3 hours.

Have fun with Christmas Baking!!

TIm