At sheringham paper, norfolk uk

@ Sheringham Community Paper - Issue 203 - 1st December 2017 - Final Edition

Sadly, this will be last edition of this online paper.  Due to Health and Family commitments I can no longer publish this on a monthly basis.

I would however like to thank all of you have read this over the years for your support.

I also want to thank dear old 'Vic', his Hear'Say column has given a much needed, tongue in cheek, look at our local area.

I would like to wish you all a Very Merry Christmas and Health and Happiness in 2018.

This issue and past issues will remain online until 1st March 2018 and then will be removed.

I will finish this off with my late mother's Christmas Cake Recipe - it is delicious!

NANNY BET'S CHRISTMAS CAKE.

This recipe makes a square 8in or a round 9in cake.

Preparation Time. 1 hour plus soaking time.
Cooking Time. 3 -3 1/2 hours.
Oven Temperature. Preheat to 150 c (300 f) Gas mark 2.
8oz (225g) seedless raisins. 2oz (50g) large stoned raisins.
8oz (225g) sultanas. 8oz (225g) currants
8oz (225g) butter. 8oz (225g) dark muscovado sugar
2 tablespoons black treacle 4 tablespoons cream sherry
4 eggs. 10oz (275g) plain flour.
1/2 teaspoon salt. 1 level teaspoon ground mixed spice.
4oz (115g) glace cherries, quartered. 4oz (115g) candied peel, chopped.
2oz (50g) blanched almonds. Slivered.

Put the seedless and stoned raisins, sultanas and currants into a bowl and stir in the sherry. Leave in a warm place for several hours to allow the fruit to absorb the sherry.

Grease the cake tin and line the base. Tie three layers of brown parcel paper around the tin, allowing the paper to project some way above the rim.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the treacle and gradually add the eggs, beating well between additions. Add a little flour to the mixture towards the end to prevent it from curdling.

Sieve the remaining flour with the salt and mixed spice. Fold into the egg mixture with the sherry-soaked fruit, cherries, candied peel and almonds. Stir well with a wooden spoon, but do not over-mix or the mixture will become too soft. Turn into the prepared tin and smooth level.

Bake the cake in the pre-heated oven for 1 1/2 hours, then lower the heat to 140c (275f) gas mark 1. And bake for 1 1/2 - 2hours more or until a fine knitting needle or skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and leave in the tin until cold. Turn out and peel away the lining paper. Wrap in greaseproof paper and store in an airtight container until ready to ice and decorate.