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My Mum's Christmas Cake

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“Instructions for cooking much quicker boiled fruit cake given below also. Mum used to make a boiled fruit cake often, sometimes with drained crushed pineapple in the mixture.”
READY IN:
3hrs 40mins
YIELD:
1 Christmas cake
UNITS:
US

Ingredients Nutrition

Directions

  1. CHRISTMAS CAKE:
  2. Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
  3. Add eggs and then fold in flour, then add water.
  4. Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
  5. Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
  6. BOILED FRUIT CAKE:
  7. Soak fruit with rum overnight.
  8. Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
  9. Cook at 150oC (300degF), for 2 1/2 hours.
  10. NB: Check both types of cakes after 2 hours.

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