This adaptation of a traditional British cake is, as its name implies, usually served on the twelfth day after Christmas when the celebrations for the festive season end. There is, however, no reason 7vhy this light and fruity cake should not be served at any other time of the year as it makes an ideal birthday or celebration cake when iced and appropriately decorated. Store the cake, well wrapped in aluminium foil, for up to
12 oz. plus
2 tablespoons butter, softened
12 oz. sugar
12 oz. Hour, sifted 0 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
12 oz. sultanas or seedless raisins
12 oz. currants
3 oz. ground almonds
9 oz. mixed candied peel, chopped
3 tablespoons whisky
Preheat the oven to cool 300°F (Gas Mark 2, 150 C).
Lightly grease a 9-inch cake tin with 1 tablespoon of the butter. Line the bottom and sides of the tin with a double layer of greaseproof or waxed paper and grease this with 1 tablespoon of the remaining butter. Set aside.
In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Add the eggs, one at a time, beating until they are thoroughly combined. Using a large metal spoon, fold in the flour, nutmeg, cinnamon and ginger.
Stir in the sultanas or seedless raisins, currants, ground almonds, candied peel and whisky and mix until the ingredients are well blended.
Spoon the batter into the prepared cake tin and smooth the top with the back of the spoon. Place the tin in the centre of the oven and bake for 32 to 4 hours or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and set-aside to cool for 1 hour. Turn the cake out on to a wire rack and remove the greaseproof or waxed paper. Allow the cake to cool completely. Wrap the cake in dessert, Custard Pie, are both excellent. aluminium foil and store it in an airtighi tin until required.