CHRISTMAS CAKE II
Christmas Cake Ingredients
* 510g (3 cups) sultanas
* 265g (1 1/2 cups) Sunbeam fire raisins
* 155g (1 cup) currants
* 150g (1 cup) pitted dates, finely cleaved
* 1 x 100g pkt red glace cherries, quartered
* 75g (1/2 cup) Ocean Spray craisins
* 75g (1/2 cup) dried pineapple, finely cleaved
* 50g (1/4 cup) blended strip
* 185ml (3/4 cup) cognac
* 2 tsp finely ground orange skin
* Liquefied margarine, to lube
* 250g spread, at room temperature
* 200g (1 cup, immovably pressed) earthy colored sugar
* 4 eggs
* 300g (2 cups) plain flour
* 2 tsp blended flavor
* Whitened almonds, to brighten
* Red glace cherries, extra, split, to enhance
* 2 tbs cognac, extra
Christmas Cake Instructions
1.Combine sultanas, raisins, currants, dates, cherries, craisins, pineapple, blended strip, cognac and orange skin in an enormous bowl. Cover with cling wrap and put away, blending sporadically, for 2 days to macerate.
2.Preheat stove to 150°C. Brush a round 22cm (base estimation) cake dish with softened spread to gently lube. Line the base and side with 3 layers of non-stick baking paper.
3.Use an electric blender to beat margarine and sugar in a bowl until pale and velvety. Add eggs, 1 all at once, beating great between every option until recently joined. Add margarine blend to natural product combination and mix to join. Add flour and blended zest and mix until all around consolidated. Spoon into arranged container and smooth the surface. Gently tap dish on benchtop to deliver any air bubbles. Orchestrate almonds and cherries on top of the cake.
4.Bake in stove, covered with foil, for 2 hours 40 minutes to 3 hours or until a stick embedded into focus confesses all. Shower hot cake with additional liquor. Put away to cool prior to ending up. Appreciate it !
