 |
||||
 |
  Ingredients:
 |
|
||
| |
Cream the margarine and sugar. Add the beaten eggs and mix. Fold in flour, raisins, sultanas, currants, cherries and the almonds. Add the mixed spice, nutmeg and a pinch of salt and mix well. Place the mixture into a lined tin and bake for 2 1/2 - 3 hours at 140 degrees C (gas mark 1). When cool spray cake with Brandy and leave for 24 hours or longer. The cake can actually be stored for quite a long time. Put cake on a dish upside down and cover with jam. Roll out a piece of marzipan about 1/2 cm thick. Cover the cake ensuring there are no gaps left at the bottom. Leave for 24 hours. Finally roll out icing to 1/2 cm thick and cover cake. Make small decorations on top with coloured icing, and decorate with ribbon. |
|
||
| You
can find other traditional Christmas cakes
in the English section of 'The
Complete, Norwegian Christmas Page |
||||
|