Aunty Melvie’s Christmas Cake
Recipe supplied by: Jenny Gibbons
Ingredients
                        - 220 g butter
 - 1.5 cups sugar
 - 5 eggs
 - 2 packets mixed fruit (can use 3 packets if you wish)
 - 1/2 cup almonds
 - 50 g fig or apricot jam
 - 1/2 cup rum or brandy
 - 3/4 cup SR flour
 - 2 cups plain flour
 - 1 cup mashed (cool) pumpkin
 - 1 tablespoon ginger
 
Method
                        - Combine mixed fruit and almonds and pour rum or brandy over and soak for 2-3 days
 - Cream butter and sugar
 - Add eggs - beating one in at a time
 - Add mixed fruit and almond mixture, jam and pumpkin
 - Then add sifted flours
 - Mix thoroughly
 - Grease and line a large cake tin with 4 layers of baking paper
 - Bake in a moderate oven (180 deg C) for about 2 hours
 - Let cake cool in tin - put a cover over it (tea towel)
 - Remove cake from tin and wrap in alfoil
 
Cooking Tips & Tricks
                        To serve
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 - Recipe Uploaded: 06.02.2016
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