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Christmas cake

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  • Butter - 200g
  • Muscovado Sugar - 200g
  • Plain Flour - 200g
  • Eggs - 4 Beaten
  • Ground Almonds - 50g
  • Sherry - 100ml
  • Candied Peel - 85g
  • Glace Cherry - 85g
  • Raisins - 250g
  • Currants - 250g
  • Pecan Nuts - 100g
  • Lemon - Grated zest of 1
  • Mixed Spice - 1 ½ tbsp
  • Rose water - 1 ½ tbsp
  • Vanilla Extract - 1/2 tsp
  • Baking Powder - 1/2 tsp


  • Heat oven to 160C/fan 140C/gas 3.
  • Line the base and sides of a 20 cm round, 7.
  • 5 cm deep cake tin.
  • Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through.
  • Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon.
  • Stir in the almonds.
  • Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla.
  • Beat together to mix, then stir in the baking powder.
  • Spoon mixture into the tin and smooth the top, making a slight dip in the centre.
  • Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean.
  • Leave to cool in the tin, then take out of the tin and peel off the lining paper.
  • When completely cold, wrap well in cling film and foil to store until ready to decorate.
  • The cake will keep for several months.

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