Kejk tal-Milied (Christmas cake)

Christmas cake


275g margerine

400g plain flour

1.5 level tsp salt

1/2 tsp baking powder

1/2 tsp of ground ginger, cinnamon, freshly grated nutmeg, ground cloves

1 tbs mixed spice

360 g demerara sugar

7 large eggs

2 tbs black treacle

lemon and orange (zest and juice)

fruit:  200g sultanas, 200g currants, 200g golden raisins, 200g raisins,

200g pitted prunes, 200g glace cherries

1 bottle of lacto

Method:  Mix all the fruit with the spices and the zest and juice of lemon and orange, top with the lacto, cover with a cloth and leave to rest for three days, stirring daily.

Mix the butter and sugar, add the eggs and the treacle beat well;  add the sifted flour and lastly stir in the fruit.  Line a large baking dish with baking paper and cook as follows:

(fan electric oven):  150 degrees for one hour, turn the heat to 130 and cook for a further hour;   turn down to 120 and cook for another half hour or till an inserted knife comes out clean.  Cool and remove from dish.  Brush the surface with brandy for about a week, then cover with chocolate or marzipan and ready to roll icing.


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