**Christmas Cake, Australian (Jan)
- 1/2 lb butter (227g)
- 1/2 lb brown sugar (227g)
- 9 oz plain flour (255g)
- 1 lb raisins (454g)
- 1/2 lb glacé1/2 cherries (227g)
- 1/2 lb candied peel (227g)
- 1/2 lb walnut pieces (227g)
- 1/4 lb glacé1/2 pineapple (113g)
- 1/4 lb glacé1/2 apricots (113g)
- 5 eggs
- 2 tbsp rum or brandy
- 1 pinch salt
- Beat butter and sugar.
- Add eggs, one at a time, mixing between each.
- Add fruit and flour (with pinch salt) alternatively.
- Grease and line tin (original recipe says line tin with foil).
- Bake 2 1/2 hours at 300 degrees F (150 degrees C)
- Test
- When removed from oven, dribble with rum or brandy and wrap in several thicknesses of newspaper to cool and store.
- When icing, I melt honey with a little water and brush cake to make marzipan stick, then the same thing before adding Royal Icing.
[recipe]