Grace Wilson's Christmas Cake

Grace Wilson's Christmas Cake

Preheat oven to 130 Celcius (266 F)

In a bowl mix 3 lb(1360 grams) mixed fruit in 1 cup of Sherry with 1 tablespoon of Golden Syrup.

Mix well and leave covered with film wrap or a teatowel overnight to soak.

Beat 1/2 lb (226 grams) softened butter with 1 and 1/2 cups of fine caster sugar.

Gradually beat in 6 eggs and 1 teaspoon vanilla essence

Add 1 lb (3 and 1/3 cups) white flour, 1/4 teaspoon salt

and 1 teaspoon baking powder.

Line a square tin 24 x 24cm with two layers of baking paper and place the mixture inside.

Bake for 3 hours.

Test, the skewer should come out clean once cooked.

When baking, place a piece of cardboard on top of the cake once crusted to stop the top from browning too much.

Leave in the tin until completely cold before placing in a sealed container.

Store at least two days before icing it.

Spread a layer of warmed apricot jam between the cake and the white royal icing layer.

Decorate as desired.

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