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Posted by on Nov 28, 2015 in News |

Villager Recipe Swop

The villager recipe swap was an idea that came about when five Chippenhamladies had a weekend away on the Norfolk coast. There must be numerous tried-and-tested recipes out there, and it would be nice to use the newsletter as a way of sharing them.
Could anybody who wishes to share a recipe please send its details tothe newsletter email for future editions ( We (Jane, Michelle,Wendy, Debbie & Sandra) thought the first recipe could be pertinent to the holiday season, hence a Christmas Cake recipe!
“Please find below a recipe I use every Christmas, it is very easy and seems to alwayscome out well for me.” – Michelle Kerr
Dorothy Sleightholme’s Christmas Cake
225g butter
225g soft brown sugar
1 tablespoon dark treacle
Grated rind and juice of one lemon
250g plain white flour
1 level tsp baking powder
1 level tsp mixed spice
A little grated nutmeg
5 eggs, A pinch of salt
225g currants
225g sultanas
225g raisins
125g glazed cherries
125g candied peel
50g chopped whole almonds
50g ground almonds
Preheat oven to moderate, Gas 3, 325 ̊F/160 ̊C.
1) Line a 20cm/8inch square or round tin with a layer of foil and a layer of grease-proof paper lightly greased on both sides. Allow both the foil andgrease-proof paper to extend above sides of tin. Tie a double thickness of brownpaper around outside of tin.
2) Cream together butter, sugar, treacle and lemon rind.
3) Sift flour, baking powder, spice, nutmeg and salt. Add fruit and both the chopped and the ground almonds.
4) Beat eggs until frothy.
5) Add half of beaten egg and 4 tablespoons flour-and-fruit mixture to thebutter-and-sugar mixture, beat together.
6) Add remaining egg and the remaining dry ingredients, gradually mixing instrained lemon juice. Do not beat, but mix thoroughly.
7) Spoon into prepared tin.
8) Place cake in centre of oven and turn heat down immediately to Gas 2,300 ̊F/150 ̊C and bake for 1¼ hours. Over next half hour reduce heat to quite cool, Gas 1 275 ̊F/140 ̊C. If at this stage the cake is browning too quickly, coverloosely with foil. Total time 4¼ hours, or until firm.
9) Leave to cool in tin.
10) When cool wrap in foil and store.I tend to feed the fruit for a couple of daysbefore starting on the cake, alternatively you can feed the cake once it has been cooked with your tipple.