Christmas Cake made with corn oil

Christmas Cake made with corn oil

2 standard eggs
6 oz. (3/4 cup) soft brown sugar
¼ pint ( 5/8 cup) corn oil
10oz. (2 1/2 cups) plain (all-purpose) flour
1 1/2 level teaspoons baking powder
Dash of salt
3 tablespoons sweet sherry or port
1 lb. 6 oz. (4 1/2 cups) mixed (chopped) dried fruit
4 oz. (just under 1 cup) mixed chopped peel
3 oz. (3/4 cup) blanched and chopped almonds
3 tablespoons (3 3/4) glace cherries, chopped

Almond Paste
12 oz. (1 1/2 cups) ground almonds
6 oz. (1 cup) icing (confectioners') sugar, sifted
1 standard egg, beaten
¼ level teaspoon each almond and vanilla essence (extract)
A little lemon juice

Royal Icing
1 1/2 lb. (4 cups) icing (confectioners') sugar, sifted
3 standard egg whites
2 teaspoons fresh lemon juice
1 teaspoon glycerine

Pre-heat oven to cool (300cF, Gas Mark 2). Brush an 8 in. round or 7 in. square cake tin (pan) with melted fat. Line the base and sides with greaseproof (waxed) paper and brush with more fat.

Beat together the eggs, sugar and oil. Stir in flour sifted with the baking powder and salt. Add the sherry or port. Fold in the fruit, peel, almonds and cherries. Transfer to the prepared tin (pan) and level the top with a knife.

Bake in the centre of the oven for 2-3 hours or until a cocktail stick, inserted into the centre comes out clean. Leave in the tin (pan) for at least 15 minutes before turning out on to a wire (cake) rack.

When completely cold, wrap in foil and leave for at least a week to mature before covering with almond paste.

To make Almond Paste then use to cover the top

To make Almond Paste: place all the in-gredients in a bowl and mix well together to form a stiff paste; knead until smooth. Dust a work top with castor (granulated) sugar and roll out one-third of the paste to a round large enough to cover the top of the cake. Brush the cake with apricot jam (preserves) and cover with Almond Paste. Trim the edges. Roll out remaining two-thirds of Almond Paste into a long strip the length and width of the sides of the cake. Brush the sides with apricot jam (preserves) and cover with Almond Paste. Seal the join.
Allow Almond Paste to dry for at least 3-4 days before icing.