Recipe Inspiration

Be-Ro Christmas Cake  

350 g (12 oz) Be-Ro Plain Flour
1 x 5 ml spoon (1 tsp) mixed spice
100 g (4 oz) ground almonds
4 medium eggs
150 ml (¼ pint) milk (or ½ milk, ½ brandy)
225 g (8 oz) butter
225 g (8 oz) caster sugar
225 g (8 oz) currants
225 g (8 oz) sultanas
225 g (8 oz) raisins
100 g (4 oz) glacÚ cherries, halved
100 g (4 oz) cut mixed peel
Cake Basics
Celebration Fruit Cakes
Creaming Method
Cake Remedies
See Also
Royal Icing

1 Heat oven to 150║C, 300║F, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square tin.
2 Sieve together flour, spice and ground almonds. Beat eggs with milk.
3 Cream butter and sugar, stir in flour mixture and egg mixture alternately, a little at a time.
4 Lastly add fruit. Mix thoroughly. Place mixture in prepared tin and protect with brown paper.
5 Bake for about 3½-4 hours.
6 Allow to cool then cover with almond paste and leave for 1 week.
  N.B. If you prefer a more open texture use self raising flour in place of plain.
  Royal Icing
1 If possible, stand the cake on a revolving cake stand or upturned cake tin.
2 Spread the icing on with a palette knife dipped in hot water to ease smoothness of the finish - but avoid making the icing too wet.
3 Cover the cake completely with icing, using sweeping strokes of theknife. Then spread the top smooth. To make the sides straight, bring the palette knife around the cake continuously, holding the knife upright.
  N.B. If the cake is to be iced further e.g. piping, leave to stand for 24 hours.