CHASE CROSS SECONDARY MODERN GIRLS SCHOOL CHRISTMAS CAKE

175g (6oz) self-raising flour

175g (6oz) margarine or butter

175g (6oz) caster sugar (or brown sugar for a darker cake)

15ml (1 tbsp) warmed treacle (optional - for a darker cake)

450 - 675g (1-1.5lbs) of mixed dried fruit (Alcohol soaked fruit or exotic fruit mixes are good alternatives. Consider including chopped dates or chopped, dried apricot/apples/prunes in the fruit mixture)

50g (2oz) chopped nuts (Your choice but walnuts give a softer cooked finish)

50g (2oz) glace cherries, quartered (cherries hoard alcohol so soak the cherries in your chosen spirits)

1 grated cooking apple & 50g (2oz) chopped peel

3 large eggs (4 medium/small)

10ml (2 level tsp) mixed spice (lovers of a spicy, darker cake may use 2-3 heaped spoons)

Zest of 1 lemon and 1 orange

Juice of whole lemon and half an orange

A little milk and a pinch of salt

Rum, brandy or other spirituous liquor (optional)

1. Soak your chosen fruit in either strong cold tea, the juice of the lemon and half orange or other fruit juice, or your choice of alcohol. Allow the fruit to 'plump up' overnight, stirring once or twice.
2. Prepare your baking tin - grease and line an 18 - 20 cm (7-8" tin) deep round with parchment or foil.
3. Weigh and prepare all the 'dry' ingredients (flour, fruit, peel, cherries, nuts, salt, spice and zest of fruit) and place in a large bowl. Mix together.
4. Cream the fat and sugar together in a large mixing bowl.
5. Beat the eggs together. Add the eggs to the creamed fat and sugar and stir in the warmed treacle also.
6. Gradually add the dry ingredients to the creamed mixture. As the mixture stiffens add the lemon and orange juice or milk to keep a nice dropping consistency. NB: soaked fruit may not require much extra liquid so take care when adding juice and milk. If too wet a mix results add a few fresh breadcrumbs and a little flour.
7. Add extra alcohol if fancied.
8. Place in your prepared tin, hollowing the centre a little bake: 1 hour at 150 oC, gas mark 2 for 2½ - 3 hours at 130 oC or until a skewer inserted into the centre of the cake comes out clean.
9. Allow to cool in tin, wrap in foil to store.