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Amazing Christmas Cake

I love this old-fashioned recipe that is so rich and moist I make it all year round!


  • 125g sultanas
  • 250g raisins
  • 250g currants
  • 125g glace cherries, halved
  • 125g glace ginger, chopped
  • 375g mixed dried fruit
  • 125g brazil nuts, roughly chopped
  • 125g macadamias, halved
  • 250g butter, melted
  • 1/2 cup brown sugar firmly packed
  • 1 cup brandy (I used Cointreau which was nice too)
  • 2 tsp orange rind grated
  • 2 tsp lemon rind grated
  • 1 Tbs treacle/maple syrup/coconut syrup
  • 1 tsp cinnamon ground
  • 1 tsp mixed spice
  • 1 tsp ground ginger powder
  • 2 eggs lightly beaten
  • 1 & 3/4 cups plain flour
  • 1/3 cup self-raising flour
  • 1 & 1/2 tsp bicarbonate of soda
  • Extra glace cherries for decoration.


  1. Melt the butter in a double steamer, add the treacle, sugar until butter and sugar is dissolved.  Add the dried fruit, nuts, orange & lemon rind and brandy.
  2. Bring to the boil, reduce heat and simmer covered for 10 minutes.
  3. Remove from heat, cool to room temperature and stir in the spices.  
  4. Place in the fridge covered for 2 days.  This step can be skipped if you are in a hurry but I like to give it some time to infuse.
  5. Once removed from the fridge, warm to room temperature or warm slightly on double steamer.
  6. Stir in sifted flour, eggs & bicarb soda.
  7. Pour into deep 20-23 cake tin with three thicknesses of greaseproof paper, bringing paper 5cm above the edge of tin.
  8. Decorate with some extra glace cherries and whole almonds or other nuts.
  9. Bake at 140C for 2-2 1/2 hours.  Cool in the tin.

This cake can be stored in a cake tin in the fridge for many months still moist and tasty though it tends be eaten quickly in my home!


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