Grandma's Christmas Cake

Ingredients

• 7oz (200g) muscovado sugar
• 8oz (225g) butter
• 5 eggs
• 8.5oz (240g) self-raising flour
• 1 tsp baking powder
• 0.5 tsp cinnamon
• 0.5 tsp vanilla extract
• 0.5 lemon rind, grated

Method

1. Grind fruit up in a food processor (but not super small).

2. Mix the fruit with a bottle of red wine, approx. 4oz rum, a few dashes of angostura bitters, a few dashes of cinnamon, and a pinch of grated nutmeg.

3. Place into a large jar and leave it for a few months.

4. Use a food mixer to cream the butter, sugar, and lemon rind until pale and fluffy.

5. Add eggs individually, with the mixer on slow.

6. Mix the dry ingredients – flour, baking powder, and cinnamon.

7. Fold in the dry ingredients, one quarter at a time.

8. Add the vanilla extract.

9. Add fruit mix

10. Pour the mixture into a lined baking tray (not greased).

11. Pre-heat the oven to 160°C.

12. Bake for 55 mins.

13. Once cooled, wrap tightly in at least 2 layers of greaseproof paper.

14. Place in a red tin (or it will be ruined).