Christmas Cake
If you are a fruit cake lover this easy recipe will make the top ten list of things to bake every holiday season.
Recipe type: Dessert
Cuisine: Christmas Cake
Serves: 8-10
  • 1-1/4 cups butter
  • 1 cup brown sugar
  • 3 large eggs
  • 1-1/4 cups plain flour sifted
  • Pinch of salt
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 tablespoons ground almonds
  • 1-1/2 cups currants
  • 1-1/2 cups seedless raisins
  • 1-1/2 cups golden sultanas
  • ⅓ cup chopped Glace cherries
  • ⅓ cup mixed peel chopped
  • grated rind and juice of one lemon
  • 1 tablespoon blanched and finely chopped almonds
  • 6 tablespoons brandy
  • 1-1/2 lbs marzipan
  • 1-1/2 lbs royal icing
  1. Pre-heat the oven to 160oC/325oF
  2. Grease a deep round 8-inch cake tin and line it with a double layer of greaseproof paper
  3. Cream the butter and sugar together in a mixing bowl, beating in the eggs one at a time, adding a spoonful of flour with each one so it doesn't separate.
  4. Sift the remaining flour with the salt and spices and fold into the mixture with the ground almonds.
  5. Stir in the dried fruit, cherries, mixed peel, lemon rind and the juice and the almonds.
  6. Mix all the ingredients well until they are thoroughly combined.
  7. Put the mixture in the cake tin, smoothing the top and then slightly hollow the center.
  8. Bake in the oven for 1hour and then for a further hour at 140oC/275oF.
  9. After that hour cover cake with greaseproof paper and bake it in the oven for a further 1½ - 2hrs.The cake is fully baked when a skewer pushed into the center comes out clean and the cake is firm to touch.
  10. Leave the cake to cook completely then prick the bottom with a fork and gently pour the brandy over the cake. The cake will absorb this and make it moist.
  11. Cover the cake straight away or leave it in a sealed container until ready to use.
  12. My mum made her cakes at least a month ahead and topped up the cake with alcohol every week to make it rich and moist. This cake does not need freezing.
  13. To top the cake with marzipan take it out two weeks before Christmas and cover with marzipan leave it for a couple of days to dry then cover the cake with royal icing. I usually miss out on the marzipan and just cover with the royal icing.
Recipe by Canadian Budget Binder at