Christmas cake

A Christmas cake recipe that has been in our family for years and used to be made on the October long weekend every year, along with a Christmas pudding. Below is 3 versions of the cake and a version of the pudding.

Christmas Cake - (Imperial)

2 oz Dates
2 oz Chopped nuts
4 oz Peel
4 oz Currents
8 oz Raisins
10 oz Sultanas
4 tbs Brandy
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14 oz S.R. Flour
1 tsp Baking Powder
1 tsp Bicarb
1/2 tsp Cinamon
1/2 tsp Allspice
1/2 tsp cloves
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1 1/2 Cups Water
12 oz Brown sugar
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6 oz Butter
3 Eggs
1 tsp Almond essence
1 tbs Syrup
Rind and juice of 1 Lemon

1. Prepare fruit and soak in brandy overnight.
2. Sift together flour, baking powder, bicarb of soda and spices.
3. Put water, sugar and fruit into saucepan, bring to boil and cook for 7 minutes stirring.
4. Add butter in small pieces, stir until melted, remove from heat and cool.
5. Beat eggs well, gradually stir into fruit mixture and add dry ingredients a little at a time.
6. Turn into lined (Brown paper) and oiled 9" round or 8" square tin and bake in slow oven (~150ºC) for 3 1/2 - 4 hours.
7. When cooled pour over extra brandy.

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Christmas Cake - (Fullsize)

50gm Dates
50gm Chopped nuts
100gm Peel
100gm Currents
200gm Raisins
300gm Sultanas
4 tbs Brandy
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400gm S.R. Flour
1 tsp Baking Powder
1 tsp Bicarb
1/2 tsp Cinamon
1/2 tsp Allspice
1/2 tsp cloves
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1 1/2 Cups Water
350gm Brown sugar
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150gm Butter
3 Eggs
1 tsp Almond essence
1 tbs Golden Syrup
Rind and juice of 1 Lemon

1. Prepare fruit and soak in brandy overnight.
2. Sift together flour, baking powder, bicarb of soda and spices.
3. Put water, sugar and fruit into saucepan, bring to boil and cook for 7 minutes stirring.
4. Add butter in small pieces, stir until melted, remove from heat and cool.
5. Beat eggs well, gradually stir into fruit mixture and add dry ingredients a little at a time.
6. Turn into lined (Brown paper) and oiled 9" round or 8" square tin and bake in slow oven (~150ºC) for 3 1/2 - 4 hours.
7. When cooled pour over extra brandy.

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Christmas Cake (smaller version)

30gm Dates
30gm Chopped nuts
60gm Peel
60gm Currents
90gm Raisins
120gm Sultanas
3 tbs Brandy
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250gm S.R. Flour
1/2 tsp Baking Powder
1/2 tsp Bicarb
1/2 tsp Cinamon
1/4 tsp Allspice
1/4 tsp cloves
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1 Cups Water
200gm Brown sugar
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90gm Butter
2 Eggs
1/2 tsp Almond essence
1/2 tbs Golden Syrup
Rind and juice of 1/2 Lemon

1. Prepare fruit and soak in brandy overnight.
2. Sift together flour, baking powder, bicarb of soda and spices.
3. Put water, sugar and fruit into saucepan, bring to boil and cook for 7 minutes stirring.
4. Add butter in small pieces, stir until melted, remove from heat and cool.
5. Beat eggs well, gradually stir into fruit mixture and add dry ingredients a little at a time.
6. Turn into lined (Brown paper) and oiled 8" round or 7" square tin and bake in slow oven (~150ºC) for 2 1/2 - 3 hours.
7. When cooled pour over extra brandy.

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Christmas Pudding
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Day before

2 oz Cherries
3 oz Dates
4 oz Peel
4 oz Currants
4 oz Sultanas
8 oz Raisins
1 tbs Brandy
1 tbs Sherry
2 tbs Rum

Method
1. Mix fruit together.
2. Pour over brandy, sherry and rum.
3. Leave overnight.
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On the day

4 oz Apple
1 Carrot
1 oz Nuts
2 oz Breadcrumbs
4 oz Flour
4 oz Suet
4 oz Brown sugar
1/2 tsp Bicarb soda
1/4 tsp Mixed spice
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Ginger

2 Eggs
Grated rind 1/2 Orange
Grated rind 1/2 Lemon
Juice 1/2 Lemon
1 tbs Golden syrup
1 tbs Marmalade
1/4 pt Dark Ale

Method
1. Mix rest of ingredients.
2. Add to fruit.
3. Pour into greased pudding basin.
4. Cover with foil, 2 layers.
5. Tie with string to form handle.
6. Boil for 6 hours, checking water level.