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The Christmas cake, because we know it today, two habits, which around 1870 in Victorian England. Originally there was a pulp, their origins back to the beginnings of Christianity. Then there was a fine cake, with the finest dominated wheatflour was formed, this was baked only in the big houses, as not many people had ovens back in the 14th Century.
This traditional Christmas cake recipes come from mothers to daughter both sides of the family, are great recipes that are easy to follow and tried to be - and - has been tested on generations of our family. Christmas cake can be served hot or cold. To make the cake at least 3 weeks before Christmas Festival, and then freeze one week before the occasion. Need some ideas sugar glaze
Traditional Christmas Cake
12oz Currants
12ozs Golden raisins
8oz Raisins
8oz Brown sugar
8oz Butter or Margarine
10oz Flour
4oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required
Cream together the butter and sugar, salt, mixed spices, molasses, add eggs one at a time. Stir in the fruit and flour in the changing rows to completely mixed. Use a metal tub of 10 "wide x 5" or six inches - high,
one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch.
Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for doneness by inserting thin instrument until it comes out clean.
To know more about ways and means
of celebrating Christmas, keep browsing
through World Christmas Celebration.
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