Looking For Old Christmas Cake Recipe

[hjd]

I have made the same cake for years, from an old recipe from Home and Freezer Digest (anyone remember that??)
I have the ingredients list but not the method. I can probably remember most of it but would be nice to have the correct version. It disappeared when we moved house in March.
It's for a 10" cake tin, and had both metric and imperial measurements (started with 1.25kg dried mixed fruit).

[EcclesCake]

I'm not familiar with that recipe but the method for my recipe is quite simple.

Soak fruit and nuts in alcohol of choice overnight.

Add all dry ingredients to a bowl with butter and eggs beat like fury with a wooden spoon or use a mixer. Fold in fruit until evenly combined.

For that size tin you are looking at 3 1/4 - 3 1/2 hours cooking time, probably the latter at 140C.

Check at 3 1/4 witha skewer and use our judgement, bearing in mind it will continue cooking after it comes out the oven.

I'm feeling smug now, I thought I was late cooking my Christmas cake this year!!! :-)

[DTCwordfan]

Hic - an extra slug of cognac, pleeeese.

[whiskeryron]

http://farmersgirl.blogspot.co.uk/2009/11/home-and-freezer-digest-december-1988.html

WR.

[Nibble]

*Slug of (your choice) to cake,
slug to chef,*

*Repeat as required/walls go funny shape

[DTCwordfan]

Here is the extended version of Nibble's.....

Enjoy:

CHRISTMAS FRUIT CAKE RECIPE

1 Cup of Water
1 Cup of Sugar
4 Large Eggs
2 Cups of Dried Fruit
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Brown Sugar
Lemon Juice
Nuts
1 Bottle of Whisky (High Quality - Certainly a Good Single Malt)

Sample the whisky to check for quality. Take a large bowl. Check the
whisky again. To be sure it is the highest quality, pour one level cup
and drink. Repeat. Turn on the electric mixer. Beat one cup of butter
in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the
mixer.

Break two leggs and add to the bowl and check in the cup of drier fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers pry
it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of
sale, or something. Who cares? Check the whisky. Now sift the lemon
juice and strain your nuts. Add one table. Spoon. Of sugar or something.
Whatever you can find. Grease the oven. Turn the cake tin to 350
degrees. Don't forget to beat off the turner. Throw the bowl out of the
window. Check the whisky again and go to bed.