Christmas Cake Recipe

This Christmas Cake is suitable for a 23cm round or 20cm square tin.


  • 350g sultanas
  • 350g raisins
  • 350g currants
  • 110g glace cherries
  • 50g nibbed almonds
  • 50g ground almonds
  • 110g mixed peel
  • Zest of 1 lemon
  • Zest of 1 orange
  • 225g butter
  • 225g soft brown sugar
  • 6 medium eggs
  • 6 Tablespoons of whiskey
  • 1 large cooking apple , peeled, cored and grated
  • 275g plain white flour
  • 1 teasp mixed spice.


Prepare the tin by lining well on the inside and tying a double or triple layer of brown paper /newspaper around the outside
Preheat the oven to 180C/ 350F

Wash and dry cherries, cut in half and dust in flour. Mix dried fruit, ground almonds, orange and lemon zest and nuts.
Add half the whiskey and leave for a few hours. This helps to plump up the fruit.

Cream the butter until it becomes pale, add sugar gradually continuing to whisk until the mixture is light and fluffy.

Beat the eggs, now add to the butter/sugar mix in small amounts, making sure to beat well between each addition to avoid mix curdling.

No more beating from now on as your cake would toughen.

Stir in the flour and spice gently, then the grated apple.

Spoon mix into the prepared tin,make a slight depression in the centre with the back of a large spoon. This depression will rise during baking, and all going well you will have a smooth even top on your Christmas cake!

Cover the cake with a sheet of brown paper and place in the preheated oven.

After an hour reduce the heat to160C/325F, bake for a further 1- 11/2 hours.

Ovens vary greatly, you may need to test your cake after 2 hours or it may not be done for 3 hours.

Test by inserting a skewer in the centre of the cake, if its done the skewer will come out clean.

Allow the cake to cool completely in the tin, then wrap in more greaseproof paper.

You can ‘feed’ your cake by making holes in the top with a skewer and pouring a tablespoonfull or two of whiskey over the top each week until you are ready to ice the cake.

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