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White Christmas cake

Ingredients:

115g/4oz glace cherries
115g/4oz glace pineapple
115g/4oz crystallised ginger
115g/4oz sultanas
115g/4oz raisins or chopped peel
45ml/3tbsp) brandy
250g/9oz butter
250g/9oz caster sugar
4 large eggs
350g/12oz plain flour
115g/4oz chopped walnuts

Method:

  1. Wash syrupy coating from cherries, pineapple and ginger in warm water and then pat dry.
  2. Cut cherries in half and coarsely chop pineapple and ginger. Soak with sultanas, raisins and chopped peel in brandy.
  3. Cream butter and sugar until light. Beat in eggs.
  4. Fold in half the flour, soaked fruits and any liquid with walnuts. Fold in remaining flour.
  5. Spoon into a greased and lined 18cm/7inch round deep cake tin, slightly hollow out centre.
  6. Bake at 300 oF, 150 oC or gas mark 1 for 2¾ hours.
    This is a good alternative to a rich christmas cake.
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