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Archiver > NY-IRISH > 2004-12 > 1102608371


From: ConnorsGenealogy <>
Subject: Stork Christmas Cake - recipe
Date: Thu, 09 Dec 2004 08:06:11 -0800


Thanks again to George, of the Irish Heritage Newsletter for sending
another recipe this month.

Stork Christmas Cake
(10" round 3" deep pan or 9x9x3 square pan)

Ingredients
350 grams marg at room temp 350 grams
dark brown sugar
450 grams currants
350 grams sultanas
350 grams raisins
150 grams cherries cut in half
150 grams cut mixed peel 150
grams chopped almonds
grated rind of 2 lemons
grated rind of 1 orange

sieve together
425 grams of plain
flour 1 1/2 level
teaspoons of mixed spice
1/2 level teaspoon ground nutmeg


75 grams of ground almonds 7
large eggs
4 tablespoons whisky

oven temperature: 275 degrees F
approximate baking time: 5-6 hours
to store: wrap in double greese proof paper and foil then
store in cool dry place


all in one method

1: brush tin with melted marg and line bottom and sides with double
grease proof paper
2: place all the cake ingredients together in a very large mixing bowl
or basin and beat with a wooden spoon until well mixed ( approx. 3-4
minutes)
3: place the mixture in the prepared tin and smooth the top with the
back of a wet tablespoon
4: bake in the pre heated oven for approx. 5-6 hours. check at intervals
after 3 hours as ovens tend to vary. cover the cake with double grease
proof paper or foil for abput the last 1-2 hours to prevent the top
from becoming too brown.
5: test the cake by pressing the centre top with the fingers , it should
feel firm. thrust a warm skewer into the centre of the cake, if it comes
out clean with no uncooked mixture clinging to it then the cake is
ready. at this stage there should be no sizzling noise to be heard from
the cake.
6: leave the cake in the tin to cool overnight. turn out & remove papers.
7: this cake may be baked in a 9x9x3 "square tin.


--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
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