The Last Slice

Localfoodlover asked to see the result of the White Christmas Cake so here it is, the last piece.

The recipe does not call for a marzipan topping but, as it is mainly Miss Flum's cake (rationed for the rest of us) it helps to stop the cake drying we just like loads of marzipan.

Fortunately for Mr Flum the regular Christmas cake with its unique decorations is still going strong.

Here is the recipe:

White Christmas Cake (from Young Wives ca 1950's)

10 oz Plain flour
1 tsp baking powder
½ tsp salt
8 oz caster sugar
8 oz butter
5 eggs (standard = 2 oz)
8 oz glâcé cherries )
8 oz mixed peel )
4 oz glâcé pineapple (I now soak overnight) )
4 oz chopped walnuts ) mixed with flour
4 oz chopped almonds )
grated lemon (or Orange) rind )
vanilla essence (I omit this)

Cream butter and sugar, beat in eggs, one at a  time, with some of the flour if beginnning to curdle. Mix in all fruit, add vanilla, if using.
Bake in prepared 8-inch round deep tin, 300°F, 150°C for 2-3 hours, cover with layers of greaseproof paper if beginning to brown. Leave to cool in tin.
May be left plain or iced with butter icing (4 oz butter, 12 oz icing sugar ± 4 tbs brandy). I used marzipan.