Christmas Food/Recipes

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Basically this is so I don't loose a wanted recipe again.

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Seagars at Oxford Christmas Cake - no eggs, from the archives at Oxford Museum (Nov 2009 Australian Women's Weekly)

1 cup orange juice
250g butter
1 tbsp cider vinegar
1 kg mixed fruit
½ cup (1 packet) red glace cherries
½ cup (1 packet) green glace cherries
½ cup (1 packet) mixed peel
2 tsp cinnamon
2 tsp mixed spice
1 tsp ground cloves
1 x 400g tin sweetend condensed milk
1 tsp baking soda
2 tsp vanilla essence
½ cup orange liqueur (or ciontreau, grand mariner or brandy)
2½ cups self raising flour
1 cup nuts, blanched almonds, peacans or walnuts

1. Preheat oven to 150 C. Line the base of a 23 cm square-form tin with non-stick baking spray.

2. Place the orange juice, butter, cider vinegar, mixed fruit, cherries and peel in a large saucepan and bring to the boil. Remove from heat and stir in the speces, condensed milk, soad and vanilla. Add half (¼ cup) of the liqueur and the self-raising flour. Mix well. Add nuts.

3. Transfer the mixture to the prepared tin and smooth the surface. Bake for 1 hour then turn the temperature down to 140 C and bake a further 1-1½ hours until firm in the centr and deep golden brown.

4. Remove from oven and pour over the remaining ¼ cup of liqueur. Cool in the tin them unclip the sides and remove cake. Wrap in paper and foil and store in a cool place.

Can be frozen, can be eaten straight away.