Recipes - Father Christmas Cake
225 gms plain flour
225 gms butter
225 gms soft brown sugar (rich dark. If sugar is hard, powder it in the mixer)
15 ml Lyle’s golden syrup
45 ml dark rum
225 gms currants
225 gms sultanas
225 gms stoned raisins chopped
100 gms candied peel chopped
100 gms glace cherries quartered
50 gms blanched almonds chopped
2.5 ml bicarbonate of soda
5 ml ground nutmeg
10 ml mixed spice
Mix all the dry fruits in a bowl and soak them in the rum for about 4 to 5 days.
Cream the butter and sugar until light. Add the eggs one at a time along with a spoonful of flour each time and beat them well. Stir in the syrup with another spoonful of flour. Then fold in remaining flour sifted with bicarbonate of soda and spices. Stir in soaked fruit mixture. Mix thoroughly.
Grease and line a deep 20 cm cake tin with double greaseproof paper. Pour the mixture into the greased tin and bake for 3 ½ hours covering with paper after 2 hours. Bake 1 hour at 3250 F and later at 2750 F.
Then decorate with almond paste and royal icing.