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Black Mountain Christmas Cake
Christmas Cake with Blackcurrant and Apple Liqueur. Serves28

Ingredients
* 200g/8oz unsalted butter * 200g/8oz dark muscovado sugar * 4 large eggs * 8oz plain flour * 4oz walnuts or pecan nuts * 275ml/half pint cider * 4 tbsp blackcurrant & apple liqueur * 350g/12oz raisins, preferably black muscatel * 175g/6oz sultanas * 175g/6oz currants * 140g/5oz dried pears, peaches or apricots, chopped * 75g/3oz dried cranberries * Finely grated zest of one lemon & one orange, juice of half an orange * 2 tsp ground mixed spice * half tsp nutmeg
Method
# The night before baking pour the cider and liqueur into a saucepan, add all the dried fruits and simmer for 3 minutes. Remove from the heat, transfer to a bowl, cover and leave overnight# The next day prepare a 9 inch round tin. Line the side of the tin with three strips of non-stick baking parchment, one on top of the other, so that the paper reaches 2.5cm/1inch above the rim of the tin. Line the base with three circles of parchment. This will protect the cake during its bake. Preheat oven to 150C/300F/gas mark 2.# Beat the butter and sugar with the lemon and orange rind until pale and creamy. Add the eggs one at a time, and beat well after each addition. As you add the last 2 eggs, the mixture may separate, but don\'t worry. Sift the flour and stir into the mixture with the nuts.# Stir in the dried fruit and the marinade juices. Stir the fruit in very well so that all of the juice is evenly blended with the cake mixture. Add the orange juice# Tip the mixture into the lined tin and smooth the surface with a spatula. Put in the oven and cook for approximately 3 hours. If the top of the cake begins to brown too much, cover with a sheet of brown paper.# Test the centre of the cake with a skewer, if it comes out clean then the cake is cooked. Remove from the oven and allow to cool. Remove the cake from the tin, but do not remove paper.
Serving
Wrap in foil and leave in a cool place for up to 4 months

Submitted By:Taste Of Wales

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