Directions: |
Directions:1lb 6 oz mixed fruit can be substituted instead of sultanas, raisins, cherries and peel.
Prepare fruits by washing, drying and removing stems.
Chop and place in a basin, pour over spirits and mix well, cover and let stand over night.
Cream butter and brown sugar, grated fruit rinds and essences.
Add marmalade and Parisian essence.
Drop eggs – one at a time – beating well after each egg.
Fold in prepared fruit alternating with sifted dry ingredients and mix well
Fill into a lined tin.
Settle the mixture into the tin by lifting the filled tin and letting it drop from about 12 “ onto a hard surface.
This will ensure the mixture settles into the tin and will remove air bubbles.
Smooth the top of the cake with a wet hand before placing it into the oven.
When cooked the cake should feel firm and when a thin bladed knife is inserted into and removed from the cake it should come out clean.
To ensure a soft surface on top of the cake. Immediately after the cake is removed from the oven, wrap it in either a clean towel or aluminum foil. |
Personal
Notes: |
Personal
Notes: I have never made this one, but I have eaten it, and it is by far the nicest Christmas Cake I have ever had the pleasure of consuming. Nan Brennan is Andrew McDonald's Great Grandmother.
Quarter pounder (This recipe) – cook in a slow oven for 2 ½ hours (6 inch tin)
Half pounder – cook in a slow oven for 4 hours (8 inch tin)
One pounder – cook in a slow oven for 6 hours (10 inch tin)
One and half pounder – cook in a slow oven for approximate. 7-8 hours (12 inch tin)
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This recipe for Nan Brennan's Christmas Cake is from