Thursday, February 7, 2008

Christmas Cake

Melted butter, to grease
18 oz Mixed Fruit
4.5 oz Pitted Dates, chopped
4.5 oz Pitted Prunes, chopped
4.5 oz Sunmuscats
5 oz Pineapple Wedges, chopped
3/4 cup sherry
9 oz butter
1 cup, firmly packed brown sugar
4 eggs
1 1/2 cups plain flour
1/2 cup self-raising flour
2 tsp mixed spice

1 egg white
2 tsp fresh lemon juice
1 cup icing sugar
Frosted fruit, to decorate

Preheat oven to 300 F. Brush a square 9 inch(base measurement) pan with butter to grease. Line with 3 layers of non-stick baking paper.
Combine fruit and sherry in a large bowl and set aside for 2 hours or overnight to soak.
Use an electric mixer to beat the butter and sugar together in a bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in fruit mixture.
Sift flours and spice into a bowl. Fold into fruit mixture. Spoon into prepared pan and cover with foil. Bake in oven for 2 hours or until a skewer inserted into centre comes out clean.
To make the icing, whisk the egg white until foamy. Add the lemon juice and mix until combined. Gradually add icing sugar, beating well after each addition. Ice cooled cake and decorate with frosted fruit, if desired.

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