Stork Christmas Cake
Ingredients: IMPERIAL/METRIC
12 oz/350g Stork Margarine (at room temperature)
12 oz/350g dark brown sugar
1lb./450g currants
12 oz/340g sultanas
12 oz/350g raisins
5 oz./150g cherries washed, dried and halved.
5 oz/150g mixed peel
5 oz/150g almonds, blanched and chopped
Grated rind of 2 lemons
Grated rind of 1 orange
15 oz/425g plain flour sieved together with 1 ½ level teaspoon ground spice
½ level teaspoon ground nutmeg.
3 oz/75g ground almonds
7 eggs, size 1 or 2
3 tablespoons whiskey
Oven Temperature: Pre-heat to Gas Mark 1-275 F-140 C
Shelf: Shelf below centre.
Size of Tin: 10 inch/25 cm round.
Approximate Baking Time: 5-6 hours.
All-in-One Method:
Hints:
Ingredients: IMPERIAL/METRIC
12 oz/350g Stork Margarine (at room temperature)
12 oz/350g dark brown sugar
1lb./450g currants
12 oz/340g sultanas
12 oz/350g raisins
5 oz./150g cherries washed, dried and halved.
5 oz/150g mixed peel
5 oz/150g almonds, blanched and chopped
Grated rind of 2 lemons
Grated rind of 1 orange
15 oz/425g plain flour sieved together with 1 ½ level teaspoon ground spice
½ level teaspoon ground nutmeg.
3 oz/75g ground almonds
7 eggs, size 1 or 2
3 tablespoons whiskey
Oven Temperature: Pre-heat to Gas Mark 1-275 F-140 C
Shelf: Shelf below centre.
Size of Tin: 10 inch/25 cm round.
Approximate Baking Time: 5-6 hours.
All-in-One Method:
- Brush the tin with melted Stork ad line the bottom and sides with double greaseproof paper.
- Place all the cake ingredients together in a very large mixing bowl or basin and beat with a wooden spoon until well mixed (3-4 minutes).
- Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon.
- Bake in the pre-heated oven for approximately 5-6 hours. Check at intervals after 3 hours, as ovens ten to vary. Cover the cake with double greaseproof paper or foil for about the last 1-2 hours, to prevent the top of the cake from becoming too brown.
- Test the cake by pressing the centre top with the fingers, it should feel firm. Thrust a clean warm skewer into the centre of the cake, if it comes out clean with no uncooked mixture clinging to it, the cake is ready. At this stage there should be no sizzling noise to be heard from the cake.
- Leave the cake to cool in the tin over night. Turn out and remove papers.
Hints:
- This recipe is equally suitable for the traditional creaming method, if preferred.
- This cake may be baked in a 9 inch/23 cm square tin. Approximate Baking Time: 5-6 hours.