Margaret Jones’ Famous Christmas Cake

This recipe holds a special place in our family and we make it without fail every year at Christmas time. If you are looking for a new Christmas cake recipe, this is the one for you! Whilst there are quite a few ingredients, the outcome is well worth it. This mix makes 2 x 8″ cakes.

500g butter
500g brown sugar
1 tsp cinnamon
1 tsp nutmeg
1.5kg mixed fruit
125g apricots, chopped
125g prunes, chopped
125g dates, chopped
1 apple, grated
1 carrot, grated
1 heaped Tbs marmalade
1 tsp glycerine
1 c water
8 eggs
1/2 c brandy
1/2 c rum
1 1/2 c self raising flour
1 1/2 c plain flour
1/2 tsp bi-carb soda
1 tsp baking powder
a pinch salt
Your choice of nuts or glace` cherries for decorating (optional)

Step 1 – Pre-heat oven to 180 degrees. Grease and line 2 x 8″ cake tins.

Step 2 – Combine butter, sugar, cinnamon, nutmeg, mixed fruit, apricots, prunes, dates, grated apple and carrot, marmalade, glycerine and water in a large saucepan and bring to boil, reduce heat and simmer for 10 minutes. Let the mix cool.

Step 3 – Once cooled add eggs, brandy and rum, mixing well. Sift dry ingredients and mix in until fully combined. Mixure will be very wet. Pour into a lined, solid bottom tin. At this point you can arrange some nuts on the top for decoration, we like to use blanched almond, walnuts or pecans.

Step 4 – Cook at 180 degrees for 20 minutes, reduce oven temperature to 150 degrees and cook for a further hour. If the top of the cake is browning too quickly cover with foil at this point. Cook for a further 1 1/2 hours at 125 degrees or until cooked through.

Source : Margaret Jones – Maryanne’s Grandma

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