Christmas Cake

Christmas cake

This recipe has been made every year for over 60 years and is Bron's Mum's recipe. It may even be HER Mother's so could be 100 years old or more!

It is an ideal cake for birthdays, anniversaries, and other celebrations.

¾ lb (300g) Plain all purpose flour
½ lb (200g) Butter
½ lb (200g) Demerara sugar
1 lb (400g) Currants
½ lb (200g) Raisins
½ lb (200g) Sultanas
1 tablespoon Black treacle (or molasses)
4 eggs
4 oz (100g) Glace cherries - quartered, washed, dried and tossed in flour
4 oz (100g) Candied peel - chopped very small
½ teaspoon salt
1 level teaspoon ground mixed spice
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
Finely grated rind of 1 lemon or orange
4 tablespoons of Sherry

Sieve together all dry ingredients.
Mix peel, fruit, cherries and lemon rind.
Whisk eggs with the sherry.
Cream the butter, sugar and syrup til soft and creamy.
Gradually beat in the eggs, flour and salt.
Lastly add the fruit.

Put into a well greased 9 inch (23 cm) cake tin lined with two layers of greased greaseproof paper. Tie some brown parcel paper round the tin extending 3-4cm higher than the sides of the tin.

Bake in a pre-heated oven at 325 ° F,170 ° C, Gas mark 3 for 2 hours.
THEN at 300 ° F, 150 ° C, Gas mark 2 for 1½ hours or a little more until a skewer pushed down the centre of the cake comes out clean.
Cool on a wire tray. When cold wrap in greaseproof paper or foil and store in an airtight tin.

Make 4-6 weeks before eating (It improves with keeping).
Finally, cover with Marzipan & Royal Icing and decorate to make a Christmas cake.

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