Christmas+Cake

=Christmas Cake= Soak fruit, pinapple, brandy, essences, glycerine - over night Cream butter and sugar, add eggs -1 at a time then add golden syrup Add flour, B.P. spices into fruit mix Then add butter sugar mix
 * < 1.5 lb flour (725g) ||< 1 tsp mixed spice ||
 * 1 lb butter (500g) || 1lb sugar (500g) ||
 * 8 eggs || 1tsp nutmeg ||
 * pinch salt || brandy (3/4 cup) ||
 * 1 d.sp golden syrup || 325g crushed pinapple tin -drained ||
 * 1 tsp B.P || 1/4 C almonds ||
 * 3lbs mixed fruit (1.5kg) || 1/4 lb cherries (125g) ||
 * almond, lemon, vanilla essences || 1T marmalade ||
 * 1 tsp glycerine ||  ||

Prepare the tin(s) with newspaper sides and bottom then baking paper Slow oven 225 oF (130 oC) for 5 hours - cover top towards end if looking too brown

175g butter (softened -not melted) 1 lb+ icing sugar 3 T brandy 2 tsp vanilla
 * Icing**

Mix by hand Cover cake (with jam then almond icing sheet) the add brandy butter icing

Hints:
 * I use a deep tin - 210 x 210 x95cm tin plus a loaf tin
 * I soak fruit in large salad bowl then add butter sugar mix into this large bowl -sometimes it takes 2 night before I get to the soaking fruit -no worries
 * I'm generous with spice and brandy amounts
 * I don't like the hard almond icing so dont use this