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Traditional Christmas Cake

Yields1 ServingPrep Time30 minsCook Time5 hrsTotal Time5 hrs 30 mins

Get the kids involved in making the Christmas cake, and be sure to make that wish when you're stirring!

traditional christmas cake recipe

 450g currants
 225g raisins
 450g sultanas
 170g mixed peel
 110g glacĂ© cherries
 110g ground almonds
 280g butter
 280g caster sugar
 6-8 eggs
 340g plain flour
 Pinch of salt
 2tsp mixed spice
 Grated rind of 1 lemon
 Lemon juice
 A little milk

Put on some Christmas music - we recommend Christmas with the Rat Pack :-)


Clean and dry the fruit (using a clean tea towel) and chop the peel (if not chopped) and cherries


Put the sugar and butter in a bowl and cream together


Break the eggs separately in another bowl, beat lightly and add one by one into the creamed mixture


Beat each egg in thoroughly before adding the next. The mixture should be light and fluffy


Sieve dry ingredients into a bowl and add the fruit and lemon rind. Fold gradually into creamed mixture


Continue to mix in dry ingredients lightly, adding a squeeze of lemon juice and a little milk


At this stage, why not get everyone to have a mix and make a wish - just make sure they don't tell what it is!


Put the mixture, which should be of a stiff drooping consistency, into a double lined 9-inch (around 22cm) cake tin (we line with greaseproof paper or baking parchment)


Bake at 150C for about two hours, then turn down the oven to 135C and continue to cook for a further 2.5 to 3 hours. I'd recommend checking after the first (extra) hour as your oven may be cooking it quicker.


When the cake is sufficiently brown you can cover it with a double sheet of greaseproof paper


Once finished leave the cake to cool in the tin for a while before taking it out of the tin and leaving it on a wire rack to cool


Once completely cool, put away in a tin for a few weeks until it's time to put almond icing (marzipan) layer on.

Nutrition Facts

Serving Size Lots of slices!