User Manual

55
225g (8oz) butter
175g (6oz) soft brown sugar
4 eggs (size 3), beaten
225g (8oz) plain flour
100g (4oz) currants
125g (5oz) raisins
125g (5oz) dried figs, chopped
100g (4oz) dried apricots, chopped
100g (4oz) glacé pineapple, chopped
75g (3oz) glacé cherries, halved
75g (3oz) ground almonds
grated rind of 1 large orange
5ml (1tsp) mixed spice
2.5ml (
1
/2tsp) nutmeg
2.5ml (
1
/2tsp) cinnamon
2.5ml (
1
/2tsp) almond essence
2.5ml (
1
/2tsp) vanilla essence
30ml (2tbsp) brandy or sherry
extra fruit and nuts to decorate (optional)
C
HRISTMAS CAKE
C
AKES & BISCUITS
Christmas Cake (page 55).
1 Grease and line a 20.3cm (8"), loose bottomed
cake tin with greaseproof paper.
2 Cream the butter and sugar in a large bowl, beat
in the eggs. Fold in the flour until well mixed.
3 Add the currants, raisins, figs, apricots, pineapple,
cherries and ground almonds, mix well.
4 Stir in the orange rind, spices, almond and vanilla
essence together with the brandy or sherry.
5 Spoon the mixture into the prepared tin, smooth
the surface, decorate with fruit and nuts if using.
6 Place on the low rack, bake on DUAL COOK
160°C, LOW for 60-65 minutes until brown, firm
and a skewer comes out cleanly.
SERVES 8-10 PREPARATION TIME - 25 MINUTES