Katelb
28-02-2008, 04:11 PM
Hi sheddie,I am putting the weights in imperial, I hope that is OK,I don't 'do' metric!!
8oz Butter or block margarine
8oz Caster Sugar
4 eggs beaten
8oz Seedless raisins
8oz mixed Currants and Sultanas
4oz Glace cherries,halved
8oz plain flour
Half a level teaspoon of salt
Half a level teaspoon of mixed spice
1 Tablespoon of Brandy(!!!!!)
Few Walnut halves.
1)Line a 8" round cake tin with greased greaseproof paper.
2) Cream the fat and sugar until pale and fluffy.
Add the eggs,a little at a time,beating well after each addition.
3)Mix the fruit,flour,salt and spice and fold into the creamed mixture,using a metal spoon.Add the brandy and mix to a soft dropping consistency.
4)Turn the mixture into the tin,level the top and arrange the nuts on top.
Bake in the oven at 150 Celsius,(300 F) gas mark 2 for about 2 and a half hours,until a a fine warmed skewer inserted in the centre comes out clean.
Turn out and cool on a wire rack.
ENJOY. xx:)
8oz Butter or block margarine
8oz Caster Sugar
4 eggs beaten
8oz Seedless raisins
8oz mixed Currants and Sultanas
4oz Glace cherries,halved
8oz plain flour
Half a level teaspoon of salt
Half a level teaspoon of mixed spice
1 Tablespoon of Brandy(!!!!!)
Few Walnut halves.
1)Line a 8" round cake tin with greased greaseproof paper.
2) Cream the fat and sugar until pale and fluffy.
Add the eggs,a little at a time,beating well after each addition.
3)Mix the fruit,flour,salt and spice and fold into the creamed mixture,using a metal spoon.Add the brandy and mix to a soft dropping consistency.
4)Turn the mixture into the tin,level the top and arrange the nuts on top.
Bake in the oven at 150 Celsius,(300 F) gas mark 2 for about 2 and a half hours,until a a fine warmed skewer inserted in the centre comes out clean.
Turn out and cool on a wire rack.
ENJOY. xx:)