Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/

1500 recipes from the website of the UK supermarket chain now online.

*** This recipe has UK ingredients and UK measurements ***

Rich Christmas Cake

Recipe By : Sainsbury's Website
Serving Size : 1
Categories : Sainsbury's


250 g butter, (8oz)
250 g soft brown sugar, (8oz)
1 Tbsp black treacle
5 medium eggs
275 g plain flour, (9oz)
1 tsp ground mixed spice
1 tsp ground cinnamon
350 g currants, (12oz)
250 g sultanas, (8oz)
175 g raisins, (6oz)
125 g glac? cherries, quartered (4oz)
75 g chopped mixed peel, (3oz)
50 g blanched almonds, chopped (2oz)
75 g ground almonds, (3oz)
grated rind of 1 lemon
***ALMOND PASTE***
500 g ground almonds, (1lb)
250 g icing sugar, (8oz)
250 g caster sugar, (8oz)
1 medium size egg
2 tsp lemon juice
4 drops almond essence
4 Tbsp warmed, sieved apricot jam
***ROYAL ICING***
3 medium size egg whites, (alternatively
-- use pasteurised dried egg white
-- as advised on the packet)
750 g icing sugar, sifted (1 1/2lb)
1 tsp lemon juice

Grease and line a deep 23cm (9 inch) round cake tin. Cream together the
butter, sugar and treacle until light and fluffy. Beat in the eggs one at
a time adding 25g (1oz) of flour with the last two. Sieve in the
remaining flour with the spices and fold in. Stir in the prepared fruit,
nuts and lemon rind. Spoon the mixture into the prepared tin and smooth
the top, hollowing the centre slightly. Place in a preheated oven 150 ?C,
300 ?F, Gas Mark 2 for 3-3 3/4 hours or until a skewer inserted into the
centre of the cake comes out clean. Mix the almonds and sugar and bind
together with the beaten egg, lemon juice and almond essence (or use 1
kg/2lb ready made marzipan). Brush the tops and sides of the cake with
jam. Roll out just over half the almond paste into a 23cm (9 inch) circle
and place on top of the cake. Roll out remaining paste into two strips
the depth and half the circumference of the cake. Place these round the
sides of the cake and press together. Place on the cake board and leave to
dry for 3-4 days before icing. Lightly whisk the egg whites. Add the icing
sugar a little at a time, beating well between each addition until the
icing forms peaks. Beat in the lemon juice. Spread over cake and draw up
in peaks to give a snowy effect. Decorate with holly, robins etc.
Alternatively, try Sainsbury''s Easy Ice ready to use icing.

Recipe Source: Sainsbury's Website

Author Note: A traditional rich Christmas Cake.


James Lanka

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