Christmas Cake

This recipe is from my mother's old recipe book. Note that rounding up to the nearest metric weight is not a good idea; the fruit will be too heavy.

Ingredients

• 1lb Raisins
• 1lb Sultanas
• 1lb Currants
• 1lb Mixed Fruit
• ¼lb Peel
• Cherries
• 5 cups Ginger ale
• 1lb Brown Sugar
• 1lb Butter
• 1 teaspoon Vanilla essence
• 1 teaspoon Lemon essence
• 1 teaspoon Almond essence
• 2 teaspoon Mixed spice
• 10 Eggs
• 1¼lb Flour

Method

1. Soak fruit in ginger ale overnight (or longer).
2. Cream butter and sugar.
3. Add essences and mixed spice.
4. Alternate adding flour and eggs, beating well.
5. Drain fruit and add to mix.
6. Pour into greased, lined tin (I use one about 9" square).
7. Bake for 5½ hours; 250°F (120°C) for the first hour then 225°F (100°C) for the rest of the time. Test with a skewer to ensure it is properly cooked.