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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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A rather large, light and reasonably moist cake. Originally this recipe was given to me as Mary's Wedding Cake, but I have changed it to a Christmas cake. Every year I make this one plus a different one, (I love experimenting). but every year the family still likes the original one from way back. Will I ever learn. If you desire a moist cake continue to soak the cake every few days with sherry Ingredients:
625 g butter |
625 g brown sugar |
1 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 (10 ounce) bottle ginger ale |
3/4 cup sherry wine |
900 g flour |
12 eggs |
1 1/2 kg mixed fruit |
Directions:
1. Soak fruit, baking soda,and cream of tartar in sherry and ginger ale over night.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Add a little flour if nec to prevent curdling.
5. Add flour and fruit.
6. Mix well.
7. Place in large paper lined and greased tin.
8. Place in pre heated oven 190 degrees C.
9. Bake 1 hour at 190C, then lower heat to 160C and bake 4 to 4 1/2 hours till cooked.
10. If cake begins to brown too much during cooking, cover with a piece of brown paper.
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