Geoffrey’s Christmas Cake

This cake is best made at least a month before Christmas. We usually make it
around the end of October.

250 gr [1/12 Cups] Raisins  *
250grms [1 ½ Cups Sultanas *
250grms [1 1/3] cups Currants *
125 [3/4 cup] Glalce Cherries *
125 gr [3/4 cup] mixed peel *
125 gr [3/4 cup] slivered almonds *
2/3 cup orange juice or brandy *
2 ½ cups plain flour
½ cup SR flour
Pinch of salt
½ teasp nutmeg
½ teasp cinnamon
1 teasp mixed spice
250 grms butter
250 grms [1 ½ cups] brown sugar
2 tablesp marmalade or dark jam
1 teasp vanilla essence
4 eggs

Mix together * and let soak overnight or longer. A week is good.

Sift flours, salt, spices. Set aside in a bowl

In a separate bowl cream butter and sugar until light and fluffy, then add jam
and vanilla essence. Beat again.

Add eggs one at a time to flour mixture, beating well after each addition.

Add fruit and flour mixtures alternatively, a small amount at a time, mixing
thoroughly after each addition.

Place in a large round tin with two layers each of foil and paper. Bake in a slow
oven [150] for 3 - 4 hours, rotating cake from time to time. Top may need to be
covered with foil for last hour.

When cooked  pour ¼ cup of brandy or your choice of spirits over the cake
while still warm.

Wrap well and each week uncover the cake and pour more brandy etc over to
keep moist.

Jenny's variation: Use Cointreau to soak the fruit and pour over the top.

Louise’s variation: Use Malibu to soak the fruit and pour over the top. Gives a
lovely coconut flavour to the cake.