"Cheap but Rich" Christmas Cake
A recipe from the 1940's for decadent Christmas Cake on a tighter budget.
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to slow (155 degrees celsius, fan-forced).
Prepare a round cake tin (approx 25cm in diameter) by greasing and double lining with baking paper.
To make browning, heat the sugar over medium heat until it melts and turns a dark brown colour. Carefully add boiling water (take care as sugar mixture will be extremely hot) and mix together until you have one cup of liquid.
Cream butter and sugar on med-high speed in a stand mixer.
Add eggs, one at a time, beating after each addition.
Sift flour, baking powder and mixed spice. Fold into mixture gradually and alternately with the browning.
Add extra flour to fruit, using your hands to mix and coat the fruit in flour.
Add fruit, cherries and almonds to the mixture and stir to combine.
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Reviews from the Original Source
I have my Grandmothers 1940 Prize Winning Fruit Cake Recipe, just baked 2 cakes the other day. The aroma through the house brought back so many memories. Nan used this recipe for all of her Wedding, Birthday and Christmas Cakes. She would always make 6 months in advance to allow them to mature. I don't know where she got the recipe from but would presume she got it out of the Australian Womans Weekly. Nan was a High End Dressmaker, Cake Decorator and Wedding Planner.
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