A Scrumptious Christmas Cake Recipe

Cakes Feb 10, 2010 2 Comments

This Christmas cake recipe is a very scrumptious one as it has a long list of ingredients, which when combined makes a fantastic cake. Although, this cake takes a long time to prepare and bake, it is worthwhile to wait for this mouthwatering cake to be ready. You can use this cake recipe to bake a cake not only for Christmas but for other occasions too.


  • 6 large lightly beaten eggs
  • 10oz / 300g soft brown sugar
  • 225g (8 oz) currants
  • 8oz / 225g sultanas
  • 225g / 8oz lexia raisins
  • 175g (6oz) finely mixed small chopped candied peel
  • 6oz / 165 halved glace cherries
  • 50g (2oz) stem chopped ginger
  • 100g (4oz) dried and chopped apricots
  • 150ml (1/4) pony brandy or black rum
  • Tang of ½ lemon
  • 100g (4oz) blanched and chopped almonds
  • 200g (14 oz) plain flour
  • 2 ½ teaspoon ground cinnamon
  • 1 dessertspoon ground mixed spice
  • 1 teaspoon ground ginger
  • 350g (12oz) butter
  • 350g (12oz) soft light brown sugar
  • 1 tablespoon black treacle
  • 6 eggs
  • 5 tablespoons brandy or dark rum

Cooking Process:

Pre-heat an oven at 150 C so that the oven is ready to use whenever you want.  Put all the dry fruits, such as, currants, sultanas, candied peel, lexia raisins, and glace cherries in a largish bowl. Next, pour brandy or dark rum into the dry fruits and combine by stirring the mixture. Plump up the dry fruits for 24 hours. To do so, cover the bowl with a clean piece of cloth and let it be. Keep stirring the dry fruits after 2-3 hours.

The next step is to prepare the flour mixture by combining the lemon, almonds, flour and spices together. Once the ingredients have amalgamated properly, take a separate bowl and mix the butter, sugar and treacle. To this, add the eggs while all the time whisking the eggs and then put in the flour mixture slowly. The mixture needs to be stirred all the while so that chunks do not occur.

Add the dry fruits to the mixture and fold it in. You can use a wooden spoon to stir the cake mixture. When the mixture is ready, prepare the cake tin by lining the tin with greaseproof paper. Then, bush the cake tin with melted butter and pour the cake mixture into the tin. Level the cake mixture in the tin and make a small notch in the middle of the cake.

Now, cover the cake with greaseproof paper so that the cake does not burn on the top and cooks evenly. Put the cake in the pre-heated oven and let it bake for 3 hours and 45 minutes. Check the cake in between to see whether the cake is baking properly. When the cake is ready, let cool for an hour or so and then insert a skewer into the cake. Pour the brandy or dark rum into the cake with a spoon. The amount of brandy that you put depends upon your taste.

Cover the cake and store for 4 months. Continue putting the brandy or dark rum into the cake and cover as before until 2 week before Christmas. Two weeks before Christmas coat the cake with almond paste and let it dry for 5 days. When the cake is ready to eat, you can ice it with an icing. This cake recipe takes nearly 1 hour to prepare and 3 hours and 45 minutes to bake. You can easily serve this Christmas cake to 12 people.


2 Responses to “ A Scrumptious Christmas Cake Recipe ”
  1. Noursotousy

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