We love a recipe which has been handed down from generation to generation. Kindly shared by one of our team members, this Christmas Cake recipe has been passed down throughout the family for the last 165 years – originating from Nanny Thomson (pictured).
It smells absolutely delicious when it’s cooking and is a perfect dense fruit cake, any time of the year.
Enjoy!
INGREDIENTS
- 1 cup plain flour
- 1 cup self-raising flour
- 2 eggs, beaten
- Pinch of salt
- 250g butter
- 1 cup white sugar
- 375g packet mixed fruit (or 1kg bag if you prefer a denser cake)
- 1 tablespoon golden syrup
- ½ cup coconut
- Slithered almonds
- Sprinkle of mixed spice
- Splash of alcohol of your choice
- 1 teaspoon of bi-carb soda dissolved in 1 cup of water
- Icing sugar to dust
METHOD
- Place butter, white sugar, mixed fruit, golden syrup, coconut, almonds, mixed spice, alcohol, water &bi-carb in a saucepan and bring to boil. Turn down to very low heat and simmer for 10-15 minutes. Remove from heat and cool.
- When cool, add beaten eggs, flours and a pinch of salt. Mix well.
- Line tin with baking paper and place mixture in tin in pre-heated oven 180 degrees for 1-1.5 hours. Check if cooked by inserting skewer, if it comes out clean, the cake is ready. Allow to cool in cake tin for 10 mins before removing and placing on cooling rack. Cool before cutting.
- Dust with icing sugar.