May Gillespie's Christmas Cake

By cmcrobb

Use the 5 - 6" Masterclass spring form pans.
The 6" cake will yield 28 pieces 1/2" x 2".
Nutrition Facts: about 100 calories per piece

Ingredients

• Cake Batter:
• 2 cups brown sugar
• 1 pound butter
• 4 eggs
• 1/2 cup jam
• 1/2 cup milk
• 3 1/2 cup flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon cloves
• Dried fruit:
• 2 slices pineapple
• 1 pound seeded raisins
• 1 pound currants
• 1/4 pound almonds (sliced)
• 1/2 pound chopped mixed peel
• 1 pound seedless raisins
• 1/2 pound cherries
• 1/2 pound mixed fruit

Preparation

Step 1

This Christmas cake must be made early, preferable in September, if it isn't allowed to set it will be crumbly.
Mix all ingredients together.
Line the three round Christmas cake pans, with brown paper which has been greased with shortening. Or use 5 - 6" spring form pans (each spring form pan weighed 1200g before baking)
Place a small amount of dough in pan, using a spoon press down. Build up in layers trying to remove any air bubbles.
Bake 300F:
Small cake for 2 1/2 hours
Medium cake for 3 hours
Large cake for 3 1/2 hours
6" spring form for 2 1/2 hours

When cool wrap well (in aluminum foil)
My variations:
Mix all the raisins and currants together, pour on 1 1/2 cups brandy or dark rum. Mix well, cover with foil and allow the fruits to soak for 1 week before making cake. (stir daily) Note: My Grandmother would not have approved of this variation.