RICH CHRISTMAS CAKES 

RUSSIAN CHRISTMAS CAKE ( MAZURKA ) 

This is a very slender cake quite different from our traditional Christmas cake it is ideal for those who do not like a hearty rich fruit cake 

• 125g currants 
• 125g sultanas 
• 125g raisins 
• 125g dates 
• 125g fig 
• 125g blanched almonds 
• 125g mixed peel 
• 60g glace cherries 
• 60g glace pineapple 
• 3 eggs 
• 1/2 cup honey 
• 1 1/4 cups plain flour 

Combine currants and sultanas in the basin, chop all other fruit and almonds the same size as sultanas, and add to the basin with lightly beaten eggs, honey, and sifted flour Mix well until ingredients are combined thoroughly Press mixture evenly over the base of greased and lined swiss roll tin ( base measures 25cm x 30cm ), bake in a slow oven for 1 hour, cool in the tin. Cut when cold Store in an airtight container refrigerated, for up to a month 

RICH BOILED FRUIT CAKE 

• 750g mixed fruit
•  250g dates 
• 125g glace cherries 
• 125g butter 
• 3/4 cup brown sugar, firmly packed 
• 1 teaspoon mixed spice 
• 1/2 cup water 
• ½ cup sherry 
• 2 eggs 
• 2 tablespoons marmalade 
• 1 cup self-raising flour 
• 1 cup plain flour two 

Line a deep 20cm round cake fin with thicknesses of greaseproof paper, bringing paper 5cm above the edge of tin Chop mixed fruit and dates, halve cherries, and combine in the pan with butter, sugar, spice, and water. Stir over heat until butter is melted, and bring to boil .. boil uncovered for 3 minutes Remove from heat, and allow to become completely cold Add sherry, eggs, and marmalade mix well Add sifted flour, and mix well spread evenly into the prepared tin, bake in moderately slow oven about 2 hours Cover with aluminum foil cool in tin Remove foil and tin, leave lining paper intact, refrigerate in plastic food wrap for up to a month.

Also Read: CELEBRATION WITH FRUIT CAKES