Christmas Cake Recipe


Cuts into 30 – 35 slices

INGREDIENTS150ml, strong black tea100ml whisky3tbsp good-quality orange marmalade190g raisins,190g currants,190g sultanas190g ready to eat figs, roughly chopped100g mixed peel225g butter225g soft dark brown sugar4 eggs, beaten1tbsp treacle225g plain flour1tsp ground mixed spice1tsp ground cinnamonFinely grated zest 1 lemon

To feed the cake1tbsp whisky


1.Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit and peel, then cover and leave to soak over night.

2.Next day, preheat a fan oven to 140ºC/Gas mark 3 and double –line a 23cm round deep cake tin with non-stick baking paper.

3.Using electric beaters cream together the butter and sugar until fluffy. Add the eggs, a little at a time beating well after each addition, beat in the treacle then folded in the sifted flour and spices with a large metal spoon, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too.

4.Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 120ºC/Gas mark 1and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin for 1 hour, before gently turning out to cool completely.

5.While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Spoon the whisky over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy!

The cake can be kept for a month well- wrapped in parchment paper in a cake tin in a cool, dry place.

Provided by Siemens.

Get all the baking equipment you need at Harvey Norman now.

In Short: This recipe will give you all the information you need to create a classically gorgeous Christmas cake, that might even be a bit healthy!

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