Suitable for older children and adults
Makes 3 loaves
Ingredients
• 300 g (10 oz.) margarine
• 2 tablespoons treacle
• 1 - 2 tablespoons castor sugar
• 4 medium eggs
• 200 ml skimmed milk
>• 540 g (18 oz.) self-raising flour
• 2 heaped teaspoons mixed spice
• 240 g (8 oz.) toasted almonds, chopped
• 480 g (16 oz.) mixed fruit & orange peel (pre-soaked in brandy & sherry in 1 month)
• 1 tablespoon brandy (optional)
Method
1. Heat oven to 175°C.
2. Using a cake mixer, cream the margarine, treacle and castor sugar until fluffy.
3. Break the eggs into the mixture, one at a time, while you continue to cream the mixture.
4. Gently blend in the mixed spice, flour, skimmed milk, almonds, mixed fruit and brandy, until well-mixed.
5. Brush 3 loaf tins (8" x 9") with some oil and dust with some flour. Pour the mixture into the tins.
6. Place the tins in a large tray and bake at 175°C for about 30 minutes, or until the cakes are starting to brown.
7. Open the oven door and pour 1/3 cup of water into the tray and continue to bake for another 10 minutes, or until the cakes are golden brown in colour. This keeps the cakes moist.
8. Remove cakes from the oven and tip them out onto a wire rack. Drizzle 3 to 4 tablespoons of brandy onto the sides of each of the cakes - this is optional. Leave to cool.
9. Slice and serve.
Note: Omit adding the brandy if you are serving the Christmas cake to young children.