Christmas Cake

Christmas Cake

Ready in 4 hours
8 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Christmas Cake"

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An excellent Christmas cake recipe passed down through many generations. Originates from Tring in Hertfordshire, England. Traditionally served at Christmas teatime.

"Brilliant cake, I made it for Xmas without the alcohol and it was amazing, family love especially my hubby and mum in law, they liked it so much I'm making another one next week. This cake is too good just to have at xmas."

- Shazzabazza50

Ingredients

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1 1/2 cups raisins; (12oz)
2 cups currants; (1lb)
1 1/2 cups sultanas; (12oz)
1/2 cup almonds; (4oz)
3/4 cup mixed peel; (6oz)
1/2 cup glace/candied cherries; (4oz)
lemon; rind of half, grated and the juice of one lemon
1 1/2 cups unsalted butter; (12oz)
1 3/4 cups moist brown sugar; (12oz)
6 Eggs
3 cups plain flour; (12oz)
1/2 level teaspoon Cinnamon
1/2 level teaspoon nutmeg; crushed
1 level teaspoon mixed spice
1 level tablespoon black treacle
2 tablespoon Brandy; least

Original recipe makes 20 Servings

Servings  

Preparation

Grease a 9-10 inch tin.

Cream butter, sugar and grated lemon rind until light and fluffy.

Beat in eggs, one at a time.

Mix dry ingredients together well.

Add to creamed butter etc.

Combine thoroughly.

Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.

Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.

Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.

Place in oven one rung below the middle at 160 degrees centigrade (320 F).

Bake for 2 hours and then reduce heat to 150 degrees centigrade (300 F) for a further 1 1/2 - 2 hours.

Leave the cake to cool in the tin.

Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.

Pour in extra spirit and leave cake upside down until the spirit has been absorbed.

Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.

Before icing, the cake can be stored for up to 2 months wrapped in foil.

Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.

Credits

Added on Award Medal

photo by niffnaff84 niffnaff84

photo by niffnaff84 niffnaff84

photo by niffnaff84 niffnaff84

photo by niffnaff84 niffnaff84

photo by danpa danpa

Calories Per Serving: 539 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Brilliant cake, I made it for Xmas without the alcohol and it was amazing, family love especially my hubby and mum in law, they liked it so much I'm making another one next week. This cake is too good just to have at xmas.
Shazzabazza50 2 years ago
This smells so good, great recipe. I left out the alcohol as cooking and eating with the kids and it's perfect!
Mattpaznat 2 years ago
I made this for my family last Christmas and they all said it was the best christmas cake they had ever had! I will definitely be making it again, every year. :)
DaisyCupcakery 3 years ago
Best Christmas cake I have ever made or tasted - great recipe, although I had to cook the cake for longer than suggested
masonb 4 years ago
Excellent best Christmas cake recipe I have ever used
steve7050 4 years ago
made this today and it looks and smells amazing thanks so much
Coggs 5 years ago
danpa 5 years ago
[I posted this recipe.]
danpa 6 years ago
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