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   MSGID: 35221.fidonet_cooking@1:105/500 2d9f4c61   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Christmas Cake   
    Categories: Cakes, Christmas   
         Yield: 1 Cake   
       
              Fat; for greasing   
       200 g  All-purpose flour   
     1 1/4 ml Salt   
        10 ml Mixed spice   
       200 g  Caster sugar   
         6    Eggs; beaten   
        60 ml Brandy   
       100 g  Glace cherries; chopped   
        50 g  Preserved ginger   
        50 g  Walnuts; chopped   
       200 g  Currants   
       200 g  Sultanas   
       150 g  Seedless raisins   
        75 g  Mixed peel; cut up   
       
     This is a traditional recipe for a rich fruit cake as made in Britain.   
        
     A very rich cake which does not usually appeal to children who prefer   
     their cake to be lighter and sweeter. Adults, on the other hand, will   
     "wolf" it down.   
        
     The cake, once made, will keep for months if sealed in paper and then   
     in an airtight tin. My Grandfather pierced the surface of the cake,   
     once it was fully cooled with a knitting pin. He would then pour a   
     little brandy over the surface and then re-seal the cake back into   
     its storage tin.   
        
     Line and grease an 8" (20 cm) cake tin. Use doubled grease-proof   
     paper and tie a strip of brown paper around the outside. Preheat the   
     oven to 160?C (325?F).   
        
     Sift the flour, salt and spice into a bowl. Cream the butter and   
     sugar in a mixing bowl until light and fluffy. Beat in the eggs and   
     brandy a little at a time, adding a little flour if the mix starts to   
     curdle. Add cherries, ginger, and walnuts. Stir in dried fruit, peel,   
     and flour mixture. Spoon into the prepared tin and make a slight   
     hollow in the centre. Bake for 45 minutes, then reduce temperature to   
     150?C (300?F) and bake for 1 hour more.   
        
     Reduce the temperature again to 140?C (275?F) and continue cooking   
     for 45 to 60 minutes until cooked through and firm to the touch. Cool   
     in the tin. Cover the cake with almond paste (marzipan) and hard   
     icing.   
        
     Important notes for Americans:   
        
     * Cooking time is almost 3 hours in total. * "Sultanas" are better   
     known in the US as "golden raisins". * "Caster sugar" is a type which   
     is a little finer than granulated sugar. It dissolves a little   
     faster. * "Greaseproof paper" may be more familiar as baking   
     parchment. * The wrapping of brown parcel paper around the outside of   
     the tin is very important. It prevents the cake forming a dry crust   
     during the prolonged cooking. Several layers should be wrapped around   
     neatly and tied in place.   
        
     Recipe by Ron Curtis   
       
   MMMMM   
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