Aunty Melvie’s Christmas Cake
Recipe supplied by: Jenny Gibbons
Ingredients
- 220 g butter
- 1.5 cups sugar
- 5 eggs
- 2 packets mixed fruit (can use 3 packets if you wish)
- 1/2 cup almonds
- 50 g fig or apricot jam
- 1/2 cup rum or brandy
- 3/4 cup SR flour
- 2 cups plain flour
- 1 cup mashed (cool) pumpkin
- 1 tablespoon ginger
Method
- Combine mixed fruit and almonds and pour rum or brandy over and soak for 2-3 days
- Cream butter and sugar
- Add eggs - beating one in at a time
- Add mixed fruit and almond mixture, jam and pumpkin
- Then add sifted flours
- Mix thoroughly
- Grease and line a large cake tin with 4 layers of baking paper
- Bake in a moderate oven (180 deg C) for about 2 hours
- Let cake cool in tin - put a cover over it (tea towel)
- Remove cake from tin and wrap in alfoil
Cooking Tips & Tricks
To serve
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- Nutrition Facts:
- Recipe Uploaded: 06.02.2016
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