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Florence’s Christmas Cake – Radio Live
Posted By Helen Jackson On January 25, 2010 @ 11:52 pm In Cake Recipes,Christmas Recipes,Recipes | No Comments
Recipe from Radio Live Kitchen and Garden show.
Place dried fruit and almonds in large bowl and pour over sherry. Cover and refrigerate ofor 24 hours.
Preheat oven to 150 C. In a separate bowl beat butter and sugar until pale and creamy. Beat eggs in 1 at a time using a little flour as needed to prevent mixture curdling. Add treacle, essences and remaining flour and mix. Pour mixture into a well lined cake tin. Bake for 1 hour and then reduce temperature to 140 C and continue to cook for 4 hours or until cake tests cooked. Remove from the oven and pour over 1/2 cup brandy. Once cake has cooled, wrap and store in an airtight container and pour over another 1/4 cup of brandy after 2 weeks.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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