Christmas Cake

Christmas Cake
Serves: 6-8
Cooking Time: 35 Minutes

Ingredients:
· Sugar for caramel- 4 tbsp
· Boiling water- 2 tbsp
· Sultanas- 30 gms
· Raisins- 60 gms
· Black currants- 15 gms
· Refined flour- 85 gms
· Semolina- 30 gms
· Candied peel: chopped- 30 gms
· Crystallised fruits (chopped- 30 gms)
· Almonds (blanched & chopped)- 30 gms
· Margarine/butter- 145 gms
· Castor sugar- 120 gms
· Egg yolks- 4 numbers
· Egg whites (stiffly beaten)- 2
· Temperature: 150 C

Method:
- Dissolve sugar over a low fire till dark brown in colour. Add boiling water to it. Remove from fire and cool. Measure caramel and keep aside
- Grease and line a round tin, 12-14 cms diameter
- Remove seeds of the sultanas and cut into 4 to 6 pieces
- Cut raisins in half Cut black currants into half and remove seeds.
- Sieve flour and semolina
- Add the chopped fruits and nuts to the flour mixture and keep aside.
- Cream margarine and sugar till light and fluffy
- Beat in the egg yolks into the caramel mixture one at a time mixing well after each addition
1 Fold in the flour-fruit mixture into the creamed mixture
- Fold in the caramel and stiffly beaten egg whites into the cake batter
- Pour the batter in the greased and lined tin. Place tin in the drip tray
- Bake at 15 degrees. Bake for 35 minutes.
- Cool on a wire rack.
- Cut and serve along with coffee.