Nanny Stevens' Christmas Cake

Rosy says, "My memory is of making this (like the pudding) in September and allowing them to mature. Then, around November, you make the marzipan and coat the cake with it. Then, in December you make the icing and smooth it over the marzipan. Then a few days later (I think) decorate with piped icing and Christmas decorations. Enjoy!"

Ingredients

• 1 oz. currants
• 2.oz. almonds
• 12 oz. sultanas
• 10 oz. seedless raisins
• 8 oz. glace cherries

Coat all the above in flour.

• 6 oz. self-raising flour (reserve half a cup for coating the fruit)
• 1 tablespoon black treacle
• 2 tablespoons brandy or rum
• Pinch salt
• 6 oz. butter
• 5 large eggs
• 6 oz. soft brown sugar
• 2 oz. mixed chopped peel

Method

Prepare an 8 inch tin with greased paper (so grease the tin and the paper you put in the tin). Cream butter and sugar, add eggs (one at a time). Beat in treacle. Fold in flour. Stir in fruit (including chopped cherries and nuts, peel and rum). Put into tin and bake in centre of oven at 300 degrees F for about 2 ½ - 3 hours, depending on the depth of the cake. Leave to cool in the tin. Then wrap in foil and keep airtight in a cool place.

Source

Clarice Stevens/Rosy