Recipes from Lineetta’s Deli
Christmas Goodies
Normally I try to make my Christmas cake in October, however this recipe although better made in advance is pretty good anytime. It can be a bit tricky if the eggs start to curdle but will still come out ok. For the fruit I make up the correct weight with any dried fruit including cherries, date’s, apricots, almonds pretty much anything you fancy.
500gm currant
500gm raisons
500gm sultanas
1 1/2 cups packed brown sugar
Rind of one lemon
Rind of one orange
1 tblsp treacle
5 eggs
2 cups of flour
1/2 tsp each of allspice, cardamom, cinnamon, coriander and nutmeg.
I also add some vanilla and almond essence.
The recipe calls for you to wash and separate the fruit several hours before hand, then spread it in the sun or oven to dry it. I cheat by mixing the fruit with a little of the flour and separating the fruit by hand.
Mix the peel with the sugar, either grate the peel or use food processor .
Cream the butter and sugar, add the treacle and cream again.
Add eggs one at a time, with a tablespoon of the flour between each, this should stop it curdling.
Mix the rest of the flour and spices with the fruit in a large bowl, tip the creamed mixture into the floured fruit and mix until soft enough to drop from your hand. If it is too stiff you can add 1/4 cup sherry, I often add ginger beer.
I also add a dessertspoon of glycerine (available from chemist), which is a secret of my grandparents, this keeps the cake moist.
Line the 20-30cm tin with 2 layers of paper, bake at 150c for 1 hour, then turn the oven down to 140c for about another 3 hours or until a skewer comes out clean.
Dribble 1/4 cup of any spirit over it while it is hot, leave an hour in the tin before removing.
I love this cake as it is dark and spicy, I often put in closer to a whole tsp of the spices, which just depends on your taste.
If you are organised enough to make the cake early, you can keep dribbling over rum, or brandy or sherry every week or so until Christmas.
This Christmas Cake recipe has been passed down the Bremner family line.
Thank you to one of our readers Mrs A Wallace from Gore who has sent through one of her favourite Christmas recipes to share with us all.
Yummy Rocky Road
300g chopped marshmallows
1 cup of raspberry lollies halved (or any other flavour)
1/2 cup shredded coconut
1/2 cup pistachio kernels or any other yummy nuts
450g good white chocolate chopped and melted
- Lightly grease 2 8x26cm baking pans
- In a large bowl, combine marshmallows, lollies, nuts and coconut. Stir in chocolate, mixing well
- Divide mixture between prepared pans,smoothing top. Chill until firm. Cut each log into 12 squares, to serve. Enjoy!!!
Lolly loaf Instead of using the fruit puffs try pineapple chunks or liquorice allsorts or any other sweets you love.