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CHRISTMAS CAKE

6 oz. glace cherries
12 oz. seedless raisins
12 oz. sultanas
6 oz. currants
4 oz. mixed candied peel
2 oz. finely chopped angelica
6 oz. chopped walnuts
12 oz. butter
12 oz. sugar
7 eggs
12 oz. flour
1 tsp. salt
1 tsp. mixed spice (optional)

Some hours before making the cake the following prepara-
tions are necessary. Halve the cherries. Put all the fruits
and the nuts into a casserole. Mix them well together with
your hands so that the different spices are well distributed.
Cover loosely with paper or foil and put into a warm oven
(240 degrees) until the fruit is well heated through. You might toss
the fruit over once or twice to allow the heat to penetrate.
This heating makes the fruit sticky and prevents it from
falling to the bottom of the cake. It also plumps the fruit
and makes it juicier. Never roll fruit in flour. This tough-
ens the fruit and makes the cake dry. And don't wash the
fruit. You are removing the natural sugar.
When the fruit is well heated through and is sticky,
take it out of the oven and let it get quite cold. Warm fruit
added to a cake mixture would melt its way down to the bottom
before the mixture had set in the oven.
Now, back to the cake. Cream the butter and sugar
together until white and fluffy. Add the eggs one at a time
with a teaspoon of flour for each egg. This prevents the eggs
from curdling the mixture. Beat well between each egg. Sift
the flour with the salt and fold into the egg mixture. Lastly,
fold in the fruit and nuts which you have separated by running
your fingers through them.
Put the mixture into a high 10-inch cake tin that has
been oiled and well lined, sides and bottom, with two
thicknesses of greased paper. The mixture which you flatten in
the tin, should not come up to more than 2 inches from the top.
Trim the lining paper level with the top of the tin and rest an
inverted tin plate or a lid over the tin. Put the cake in a
slow oven (300 degrees). Reduce to 280 degrees after 1 hour and continue the
baking for another 5 hours, about 6 hours in all.

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