Christmas cake

Christmas cake

Christmas cake

Just in time for #StirUpSunday… (30th Nov this year)

It would be a lie to say that this recipe was crafted through years on testing and experience. In fact, like many of my recipes it is a combination of others I have found on the web and customised to suit my taste buds. Don’t forget to get started early on this one and enjoy a moist, boozy mouthful at Christmas.


Raisins 175g

Dried morllo cherries 150g

Currants 500g

Sultanas 350g

Zest of two oranges

Rum or Brandy or Sherry

Butter, softened 250g

Muscovado sugar 250g

Eggs 4

Black treacle 1 tbl spoon

Chopped, blanched almonds 75g

Self raising flour 75g

Plain flour 175g

Mixed spice 1 1/2 tsp



Soak the fruit and zest in the rum for 1-3 days prior to baking (the longer the better if you remember in time).

Beat all of the other ingredients together, finally adding the soaked mixed fruit.

Double line a 9″ cake tin and cook at 120-140 degrees for 4 hours.

A skewer will come out clean. Cover with foil if the colour looks good.




Categories: Baking, Cakes, Seasonal