…….. time to bake a cake!

Maureen`s Scrumptious Christmas Cake

2 Kilos  of fruit, (a mixture of your choice – including ready mixed nuts)

225g     butter

225g     brown sugar

225g     white sugar

6           free range eggs

350g     plain flour

medium tin of crushed pineapple

small bottle of ginger ale

1tsp     cinnamon

1tsp     mixed spice

qtr tsp  nutmeg

qtr tsp almond essence

qtr tsp lemon essence

1dsp   glycerine

half cup of brandy

Method

Flour 1kilo of fruit. Soak in ginger ale overnight or for several hours.

Cream butter and sugar and gradually add eggs.

Add essences and glycerine.

Sift flour and spices and add to mixture alternately with fruit and nuts.

Line large tin (approx 23cm x 10cm).

Ladle in cake mixture.

Bake in oven about 3 hours starting at 175 degrees. Decrease to 150 degrees after 1 hour. Decrease to 120 degrees after another hour.

Use a skewer to add brandy over time, before you cut the cake it for Christmas.