Nell’s Christmas cake

Oz Grams Teaspoons
8 250 Butter/Stork Margarine
8 250 Soft brown sugar
1 Black treacle (or golden syrup)
4 eggs
10 310 Plain flour
0.25 Salt
1 Instant coffee granules or coffee essence
1 Mixed spice
0.5 Ground ginger
1 Vanilla essence
2 Rum or lemon juice
1 Almond essence
1 Baking powder
8 250 Currants
8 250 Sultanas
1 30 Chopped mixed peel
1 30 Chopped glace cherries (optional)
8 250 raisins
1 30 Blanched chopped almonds


Cream the fat and sugar well and add the treacle.
Beat the eggs and add a small amount to the mix. Beat well.
Sift the flour, salt, coffee powder and spices.
Stir a tablespoonful of flour into the mix, add some egg and beat well.
Stir a second tablespoonful of flour into the mix, add some egg and beat well.
Add the rest of the egg gradually, beating well between each addition.
Add vanilla, rum or lemon juice, almond essence and coffee essence if used.
Add baking powder and almonds to the flour.
Coat the dried fruit in the flour and stir into the mix.

Line a cake tin with greaseproof paper and add the mixture. Original recipe calls for a 7 to 8 inch tin, and I use a Roses Chocolate tin that is 9 inch diameter.

Bake in middle of a preheated oven at gas mark 3 for 1 hour, then gas mark 1 for 2 hours.

Good Morning,I cannot thank you enough for going to all the trouble of sending me this recipe. I hope you and your family have a happy and peaceful Christmas X