MOIST CHRISTMAS CAKE
450 gr currants
175 gr sultanas
175 gr raisins
100 gr glacé cherries (i added more as we like them
50 gr chopped pecans or walnuts
50 gr mixed candied peel (i make my own)
1/2 glass brandy or any liquor of your taste
250 gr butter
200 gr brown sugar
5 eggs
15 ml smooth apricot jam
500 ml cake flour
1 ml salt
3 ml gound nutmeg
3 ml cinnamon
5 ml mixed spice
5 ml ground ginger
2 ml ground cloves
3 ml bicarbonate of soda
extra brandy or liquor for sprinkling.
Mix Fruit, nuts,cherries, candied peel and Brandy leave 24hours stirring occasionally.
Cream butter and sugar, add eggs beat well after each addition until fluffy.
Add jam and fruit mixture mixing well.
Add sifted dry ingredients mix well.
Line a 20cm tin with two layers of brown or baking paper grease well and turn mixture into tin. Bake in preheated oven for 21/4 hours test to see if skewer come out clean.
Allow to cool completely in tin sprinkle with brandy and seal.
Feed it Brandy or liquore of your choice once a month I do it every two to three weeks.
Picture and recipe Sabrina Merli
