Traditional Christmas Cake |

Posted on

25 November 2012



Traditional Christmas Cake

Traditional Christmas Cake


Flour, 115g
Nutmeg, ¼ grated
Mixed spice, ½ tsp
Sultanas, 225g
Raisins, 175g
Glace cherries, 115g halved
Almonds, 85g chopped
Butter, 85g
Lemon, ½ grated
Brown sugar, 85g
Orange juice, 1 tbsp


  • Preheat the oven to 180C.
  • Grease and line a round and deep tin with double layer of parchment paper round the sides and on the base.
  • Put sugar, butter and zest into bowl.
  • Put salt, flour, spices into a separate small bowl.
  • Put all dried fruit into a bowl with nuts and put 1 tbsp of flour.
  • Cream the sugar, butter and zest until soft.
  • Add the eggs one at a time with a tablespoon of flour each.
  • Fold in half of the flour.
  • Fold in the fruit and nuts until well mixed and add the remaining flour mixture and orange juice. Continue to mix until well distributed.
  • Smooth the top of the cake and arrange the fruit and nuts.
  • Bake for 45 minutes and reduce temperature to 170C. Cover the cake with a parchment to protect from burning the surface from over browning.
  • Continue to bake for further 45 minutes. Check the cake with a skewer if it is done.
  • Cool the cake and decorate with choice of nuts and fruits or top with a layer of marzipan and a sheet of royal icing :)
Cooks Note

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