Mom's Chirstmas Cake
3/4 pound brown sugar 3/4 pound butter 6 eggs 1 pound flour 1 pound sultanas 1 pound currants 1/4 pound raisins 6 ounces candied peel 2 ounces cherries 1/4 pound chopped almonds 1/2 teaspoon spice 2 tablespoons dark treacle 1 glass brandy (optional) Almond paste
Beat the butter and sugar to a cream, add each egg separately, and beat until the mixture is stiff and uniform. Stir in the flour, chopped almonds, fruit, treacle and brandy (if used). Spread in a tin well-lined with greased paper. Bake for 6 hours, 20 minutes at 250 degrees (3.45 hours for half quantity). Leave for 2 weeks before covering with almond paste. When set, cover with icing.
1/2 pound ground almonds 3/4 pound icing sugar (or half icing and caster sugar) Few drops of almond essence Egg yolk
Mix ground almonds and sugar together, add almond essence and eggs and mix into a stiff paste. Turn out on a board and work by hand into smooth paste. Leave for 24 hours, before putting on the white icing.
1 pound icing sugar 1 teaspoon lemon juice A little almond essence 2 egg whites
Crush sugar, add lemon juice and essence. Add unbeaten egg whites one at a time until mixture is the proper consistency. Apply over almond paste.
At right is the original recipe handwritten on onion skin paper by Patricia Ostle’s father.