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Christmas cake with brandy butter icing
Fruit and vegetables
1 tsp
orange
extract
1 tsp
lemon
extract
Tins, packets and jars
80g/2¾oz
golden syrup
350g/12oz chopped pitted
prunes
2 tbsp
apricot jam
, boiled and sieved
Cooking ingredients
80g/2¾oz black
treacle
50g/1¾oz
honey
250g/9oz dark
brown sugar
15g/½oz (about 2 tbsp)
mixed spice
350g/12oz
currants
350g/12oz
raisins
350g/12oz
glacé cherries
or more dried fruit
500g/1lb 2oz
strong white flour
½ tsp
bicarbonate of soda
200g/7oz finely ground pecans, or half
walnuts
and half pecans
100g/3½oz
icing sugar
125g4½oz soft
brown sugar
2 tsp liquid
glucose
1 tbsp
honey
1-2 tsp ground
cinnamon
2 tsp
vanilla extract
300g/10½oz
icing sugar
Dairy, eggs and chilled
200ml/7fl oz
double cream
250g/9oz unsalted
butter
6 medium free-range
eggs
3 free-range
egg yolks
50g/1¾oz
butter
25ml/1fl oz
double cream
Other
brandy, whisky or
orange juice
, for feeding the cake
1 tsp glycerine
25ml/1fl oz
brandy
Back to recipe
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