Tradtional Christmas Cake Recipe

Tradtional Christmas Cake Recipe
A great Christmas cake recipe to try !

Christmas cake Recipe Ingredients
  • 10 oz plain flour
  • Pinch salt
  • ½ baking powder
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tbs cocoa powder
  • 1 lb mixed fruit
  • ½ lb glace cherries
  • ½ lb currants
  • 12 oz sultanas
  • 4 oz chopped almonds
  • ½ lb softened butter
  • ½ lb soft dark sugar
  • 4 beaten eggs
  • 1 lemon (juice and grated rind)
  • 1 tbs black treacle
  • 3 tbs brandy
  • A little milk (if necessary)
Christmas Cake Recipe INSTRUCTIONS

* Sift the flour and salt in a large mixing bowl
* Stir in the baking powder, cocoa, cinnamon and mixed spice.
* Add the dried fruit, currants, sultanas, glace cherries and nuts.
* In another mixing bowl cream the sugar and butter together until fluffy.
* Beat in the eggs, a little at a time.
* Fold in half the flour & fruit mixture a bit at a time.
* Mix in the lemon rind and juice, treacle and brandy.
* Stir all together until well-mixed.
* Add a wee bit milk if it seems too dry.
* Spoon the mixture into a deep tin (about 8" or 9" round or square) which has been been double-lined with well-greased greaseproof paper.
* Make a slight indentation in the centre of the mixture.
* Bake in a cook oven (150°C/300°F/Gas 2) for 1 hour.
* Reduce heat to 140°F/275°C/Gas 1) and continue baking fora further 3 - 3½ hrs.
* Test if cake is cooked by gently inserting a thin skewer in the centre - if it comes out 'clean' - then it is cooked.
* Cover the top of the cake with greaseproof paper if it becomes too brown during baking.
* When cooked, remove from the oven and leave to cool in the tin before turning out onto a wire tray.
* Carefully peel off paper.

The Marzipan (Almond Paste)
  • ½ lb ground almonds
  • ½ lb sifted icing sugar
  • ½ lb castor sugar
  • 1 beaten egg
  • 2 tsp lemon juice
  • ¼ tsp vanilla essence
  • ¼ tsp almond essence
  • 4 tbs sieved apricot jam

* Thoroughly mix together the almonds, icing sugar, castor sugar.
* Beat in the egg, lemon juice, vanilla and almond essences until the paste is soft but not sticky
* Turn on to a board sprinkled with icing sugar and knead the paste lightly until smooth.
* Use immediately or wrap in clingfilm until ready for use.
* Divide the paste into 2.
* Roll out 1 half into 8" or 9" round or square to match the cake.
* Brush the top of the cake with the sieved jam.
* Place the cake upside down on the marzipan round or square and press down firmly.
* Roll the remaining marzipan in a strip wide enough to go round the sides of the cake.
* Cut in half for a round cake, divide into 4 for a square one.
* Brush the sides of the cake with the jam.
* Press the marzipan into the cake ensuring each piece joins with the other neatly.
* Leave to dry for 2 - 3 days.

The Icing
  • 2 egg whites
  • 1 lb sifted icing sugar
  • 2 tsp lemon juice
  • 2 tsp glycerine (optional - this creates a 'softer' icing if preferred)
Christmas cake Icing Recipe Instructions :
* Beat the egg whites in a large mixing bowl until frothy.
* Gradually beat in the icing sugar until it is completely mixed and the icing is stiff, standing in peaks.
* Beat thoroughly to ensure there are no lumps.
* Beat in the lemon juice and glycerine (if using).
* Use immediately or cover with polythene (or damp cloth)

To ice the cake with 'snow' effects.

* Place cake on a cake board and place icing on top.
* Spread icing all over top and sides.
* Using a palette knife, pull parts of the icing up using sharp and short movements.
* Do this all over the cake to create the traditional 'snow' effect.
* Decorate with Christmas cake ornaments.

To 'flat' ice the cake

* Leave some icing aside to make any edible decorations (eg berries, bells etc)
* Place cake on a cake board and put three quarters of the remainder on top (cover remaining with cloth/polythene as above)
* Using an 'icing' ruler or palette knife, spread the icing lightly over the top, backwards and forwards.
* Continue doing this until any air bubbles are out of the icing and the icing is looking flat.
* When it's looking smooth, draw the ruler across the top in one steady movement.
* Take off any icing that got on the sides and put back in the bowl with the rest and keep covered.
* Allow the top icing to set before icing the sides.
* Put the remaining icing on the sides and in the same way - use the ruler or palette knife to smooth it out and join the icing together.
* Decorate creative using some of the icing you left aside at the beginning or any left marzipan you might have left over.

The traditional Christmas Cake Recipe is ready to serve!! Nice !! Enjoy it!

Christmas Cherry Cake

Christmas Cherry Cake

A great Christmas cake recipe to try !

* 1 cup white sugar
* 1 cup butter
* 2 eggs
* 1/2 cup orange juice
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 12 ounces golden raisins
* 8 ounces halved glace cherries


1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
2. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
3. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
4. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin. The Christmas cake recipe of cherry is ready to serve...enjoy it !


A nice Christmas cake recipe to try !

* 2 (8 ounce) containers candied cherries
* 1 (8 ounce) container candied mixed citrus peel
* 2 cups raisins
* 1 cup dried currants
* 1 cup dates, pitted and chopped
* 2 (2.25 ounce) packages blanched slivered almonds
* 1/2 cup brandy
* 1/2 cup all-purpose flour
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup butter
* 2 cups packed brown sugar
* 6 eggs
* 3/4 cup molasses
* 3/4 cup apple juice


1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container. The Christmas cake recipe is ready to serve...enjoy the cake !

Pauline's Christmas Cake Recipe

Pauline's Christmas Cake Recipe

A nice Christmas cake recipe to try !

Gather together the fruits and soak in alcohol as directed in the method before making the cake.
  • 10 oz currants
  • 6 oz sultanas
  • 3 oz raisins
  • 3 oz dark natural glace cherries
  • 3oz mixed chopped peel - Cut your own or use ready cut
  • Grated rind of 1 lemon
  • Grated rind of 1 orange
  • 2 tablespoons of whisky, brandy, rum or sherry
  • 4 eggs - room temperature
  • 6 oz butter - room temperature
  • 6 oz soft brown sugar (or caster sugar if you have none)
  • 3 ½ oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)
  • 3 ½ oz of plain flour
  • 2 oz ground almonds
  • 1½ teaspoons of mixed spice (this should contain cloves, cinnamon etc)
  • 1 tablespoon golden syrup or corn syrup
  • Optional 2oz walnuts or blanched almonds chopped.
  • Optional 2 oz chopped dried apricots

The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.

Prepare these things first.

1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.

2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit

3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.

4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.

5. Place the tin ready on a flat pizza or other baking sheet – this helps in removing it from the oven. The Christmas cake recipe is ready to serve...enjoy the Christmas !




* 1lb 2oz/525g currants
* 8oz/ 225g golden raisins/sultanas*
* 8oz / 225g raisins
* 4oz / 110g mixed candied peel, finely chopped
* 6oz / 165 glace cherries, halved
* 10oz/ 300g all purpose or plain flour
* Pinch salt
* ½ level tsp mixed spice **
* ½ level tsp ground cinnamon
* 2 ½ sticks / 300g butter, slightly softened
* 10 oz / 300g soft brown sugar
* Zest of ½ lemon
* 6 large eggs, lightly beaten
* 3 tbsp brandy, plus extra for feeding


Heat the oven to 300F/150C/Gas 2

* Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside.WHY?
* In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
* In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together.
* Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.
* Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with a spatula and make a dip in the center.
* Stand the tin on a double layer of newspaper in the lower part of the oven and bake for 4½ hours. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
* Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas. The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin. The Christmas Cake recipe is ready !! Enjoy it !


A nice Christmas cake recipe to try !
  • 1 lb (450 g) currants
  • 6 oz (175 g) sultanas
  • 6 oz (175 g) raisins
  • 2 oz (50 g) glacĂ© cherries, rinsed, dried and finely chopped
  • 2 oz (50 g) mixed candied peel, finely chopped
  • 3 tablespoons brandy, plus extra for 'feeding'
  • 8 oz (225 g) plain flour
  • ½ level teaspoon salt
  • ¼ level teaspoon freshly grated nutmeg
  • ½ level teaspoon ground mixed spice
  • 8 oz (225 g) unsalted butter
  • 8 oz (225 g) soft brown sugar
  • 4 large eggs
  • 2 oz (50 g) almonds, chopped (the skins can be left on)
  • 1 level dessertspoon black treacle
  • grated zest 1 lemon
  • grated zest 1 orange
  • 4 oz (110 g) whole blanched almonds

Begin this cake the night before you want to bake it. Weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water.
Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. Add the eggs slowly by degrees like this the mixture won't curdle. If it does, any cake full of such beautiful things can't fail to taste good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).

Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. The Christmas cake recipe is ready to serve...enjoy it !