A report in Monday's "Scotsman" that a local authority in
England, blinded by supposed political correctness, wish to drop the
word Christmas from any discription of the winter soltice, is a reminder
that it is time to bake a Christmas Cake! Luton Council apparently wish
to rename the period "Luminos" but as that hardly trips easily
off the tongue, it is hard to see their alternative will catch on even
with the sensitive wee souls who make up the Council. A local Muslim
spokesman basically told the Council to grow up! But ever helpful this
column is willing to make a suggestion to the English Council to simply
adapt the Scots term for the Yule/New Year period - "The Daft
Days". It is an appropriate discription of the mammoth gluttony and
jamboree of commercial greed that is now associated with the winter
solstice. We will look in greater detail in December at traditions
etc of the Scots "Daft Days" but the mention of Christmas is a
timely reminder to put on our baking hats and get our ovens heated
up to bake a cake for Yule. With only six weks to go, set aside time
this weekend to bake your Christmas Cake, so that it has time to mature
with the addition of Sherry for a merry Yule Day.
Christmas Cake
( courtesy of Marilyn Wright )
Ingredients: 12 oz S. R. flour; 4 oz half cherries; 1 teasp mixed spice;
4 oz chopped peel; 4 oz ground almonds; 8 oz butter; 8 oz currants; 8 oz
sultanas; 8 oz raisons ( stoned ); 8 oz castor sugar; 4 eggs; 8 tablesp
milk.
Set out four bowls. Clean and mix the fruit. In a second bowl mix the
dry ingredients, namely the flour, spice and ground almonds. In the
largest bowl cream the butter and sugar together, and in the fourth bowl
beat together the eggs and milk. Stir in alternatively, a little at a
time, the flour mixture and the egg mixture to the butter and sugar.
Lastly add the fruit gradually. Mix thoroughly. Line an 8" diameter
cake tin with first brown paper, then greaseproof paper. Bake for 4
hours. First hour Gas mark 3-4, Electric 350-375 deg F, then reduce to
Gas mark 1-2, Electric 275-300 deg F. Note - I usually use lower
temperatures. To keep Cake until Christmas Day put it into a
tightly sealed tin until you are ready to ice it. If you wish you can
open tin once a week and pour a small amount of of Sherry over the cake.
This helps to keep the cake "fresh" and adds to the aroma and
taste. Decorate your cake approximately two weeks before eating with
first marzipan and then Royal Icing (1 lb icing sugar is enough for
this size of cake).
