Mrs Williams (Frances) was a dear friend and general baby-care, life and cooking mentor. Sadly she’s not here any more but her recipe book is, and it’s amost like being with her when you look at all the handwritten notes <3
I make no apology for the amounts being given in pounds and ounces because a) I understand them better, being an old bugger meself, and b) I like to keep it true to Mrs Williams.
Frances, if you’re reading this – still love you xx
There are inconsistencies but it doesn’t matter!
In a large heavy saucepan or casserole gently heat the fruit, spices, alcohol, treacle, sugar, butter and zest until everything is warm and combined. Leave to cool for half an hour.
Heat the oven to 130-140 deg C.
Line the cake tin with a double layer of baking paper and tie a double layer of newspaper around the outside with string.
Add all the other ingredients to the cooled mixture and combine. Tip into the tin and level it off.
Bake for 2hrs in the centre of the oven. Turn out and poke some small holes all over with a long skewer. Feed with brandy.
Store in an airtight tin, well wrapped in baking paper and feed with alcohol weekly until Christmas.
When the time comes, Marzipan and ice the top (or all round as shown) and add decoration of choice.
It’s cake! It’s Christmas! Nutrition info for Christmas cake is irrelevant 🙂
One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly.