Christmas Cake

Schools food heritage project 2018

Tara Langan, Aged 12, Barnaderg NS


  1. 1lb rich brown sugar
  2. 1lb butter
  3. 1lb 2 oz flour and mixed spice
  4. 3lbs raisins and sultanas
  5. 8 oz cherries
  6. 4 oz flaked almonds
  7. 4oz mixed peel


  1.  Prepare fruit and mix together. (chop cherries in half and soak in whiskey/rum)
  2. Cream butter and sugar with a wooden spoon until white in colour
  3. Add eggs one at a time with a spoon of flour mixing thoroughly after each egg
  4. Add fruit and remaining flour
  5. Mix well until all flour is mixed in
  6. Put into a prepared tin and bake in a  moderate oven until the skewer is clear
  7. Bake for about 4 to 5 hours in plain oven at 130 degrees or less in a fan oven at 120 degrees or Gas mark 2

Handwritten recipe P1

Handwritten recipe P2


Cover page

This page was added on 24/06/2018.

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