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Katie's Golden Christmas Cake
4oz crystallised pineapple
4oz golden glace cherries
4oz chopped walnuts
9oz self raising flour
1/2 level teaspoon salt
6oz caster sugar
3 large eggs
1 teaspoon vanilla essence
2-3 tablespoons sherry or milk
Rinse the pineapple and cherries in water to remove the sugary coating.
Dry and cut the cherries into quarters and the pineapple to the same size.
Place in a basin with the walnuts and sultanas.
Sift the flour and salt and set aside.
Cream the butter and sugar until soft, lightly mix in the eggs and vanilla.
Fold in the sifted flour along with the sherry or milk and finally fold in the prepared fruit and nuts.
Turn the mixture into a greased and line 8inch round deep cake tin.
Spread the mixture level.
Place in the centre of a preheated, very moderate oven (325f,170c or gas 3) and bake for 1 hour.
Lower the heat to 300f,150c or gas 2 and bake for a further 11/2 to 2 hours.
Allow the cake to cool in the tin.
Decorate with marzipan and icing.
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