Christmas Cake

Mixed with fruits, nuts and spices, no Christmas complete without the traditional rich fruitcake, with or without the frosting!!

Serves 6 –8. Cooking time 35 minutes

Ingredients

Dissolve sugar over a low fire till dark brown in colour. Add boiling water to it. Remove from fire and cool. Measure caramel and keep aside
Grease and line a round tin, 12 –14 cms diameter
Remove seeds of the sultanas and cut into 4 to 6 pieces
Cut raisins in half. Cut black currants into half and remove seeds
Sieve flour and semolina
Add the chopped fruits and nuts to the flour mixture and keep aside
Cream margarine and sugar till light and fluffy
Beat in the egg yolks into the caramel mixture one at a time mixing well after each addition
1 Fold in the flour-fruit mixture into the creamed mixture
Fold in the caramel and stiffy beaten egg whites into the cake batter
Pour the batter in the greased and lined tin. Place tin in the drip tray.
Bake at the 150°C. Bake for 35 minutes
Cool on a wire rack
Cut and serve along with coffee.

Pour a bottle of white/red wine in a glass jar
Add fruit chunks and soak overnight or for a maximu of 2 days in fridge at 10 – 12 degrees C
Serve wine strained or with fruits