Christmas Cake - The Cake!

In which I bake the cake...

So in order to bring you yet another Christmas recipe I have broken with tradition and made my Christmas cake before stir-up Sunday. Here it is!


  • 450 g (1 lb) currants
  • 175 g (6 oz) sultanas
  • 175 g (6 oz) raisins
  • 50 g (2 oz) glacé cherries, chopped
  • 50 g (2 oz) mixed peel
  • an amount of brandy*
  • 225 g (8 oz) plain flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg†
  • ½ teaspoon mixed spice†
  • 225 g (8 oz) unsalted butter
  • 225 g (8 oz) soft brown sugar
  • 4 large eggs
  • 1 dessertspoon black treacle
  • rind of 1 lemon, grated
  • rind of 1 orange, grated
  • optional: 50 g (2 oz) almonds, chopped

*the recipe I followed said 3 tablespoons but more brandy is better

†Again I feel more spice is better


  • Mix all the fruit in a bowl.

  • Cream the butter and sugar in an other mixing bowl.
  • Beat the eggs.
  • Add them slowly to the creamed butter and sugar mixing thoroughly.
  • Fold in the flour and spices.
  • Mix in the fruit, peel, brandy, treacle (and nuts).
  • Put the mixture into the cake tin.
  • Tie brown paper (or tinfoil if you don't have any) around the tin and on top of the cake leaving a 2 cm hole in the middle of the top.
  • Bake the cake for 4¼-4¾ (don't open the oven for the first 4 hours).

  • Cool the cake before putting it in an airtight tin until icing.
  • Occasionally feed the cake with extra brandy up until icing.

Icing soon!

Tom Out!

P.S. Thanks to Delia for the base recipe.