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CHRISTMAS CAKE
serves 14 to 16
1 cup butter, soft
1 cup sugar
2 tablespoons marmalade
1
tablespoon molasses
3 cups flour
5 eggs
1/2 teaspoon nutmeg
8
ounces currants
8 ounces sultana raisins
4 tablespoons dark rum
1
teaspoon vanilla
Preheat oven at 350 degrees.
Line oblong molds
with greased parchment paper. Cream butter and sugar. Mix marmalade and
molasses.
Separate the eggs.
Mix egg yolks and flour alternately until
batter is smooth. Stir in nutmeg.
Soak currants and raisins in rum. Add to
batter with vanilla. Beat egg whites until medium stiff.
Fold in batter.
Fill molds 3/4 full with batter.
Bake 50 to 60 minutes, or until cake
tester comes out clean.
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