Christmas Cake

Serves: 10


03H 30MIN


  1. In a bowl, put all fruits and mix them with 3 tablespoons of Brandy or Armagnac; let stand 12 hours. 
  2. Preheat oven to 275°C (135°C).
  3. Sift the flour, salt and spices in a large mixing bowl. 
  4. Add the sugar and butter; beat with an electric hand whisk. 
  5. Fold in the lemon zest and add the beaten eggs to the butter mixture; beat with the electric hand whisk. 
  6. Add the fruit mixture into the egg and butter preparation; beat until smooth. 
  7. Grease a fruit cake pan and line with parchment paper. 
  8. Transfer the cake mixture into the prepared cake tin. 
  9. Bake in preheated oven for 3 hours.
  10. Remove from pan and lift off paper and wrap in waxed paper.
  11. Store in a cool dry place, you can decorate the cake with icing.


  • 225g (1 ½ cups) sultanas
  • 225g (1 ½ cups) raisins
  • 500g (3 ½ cups) currants
  • 165g (1 cup) halved glacé cherries
  • 110g (3/4 cup) mixed chopped candied peel
  • 300g (3 1/3 cups) plain flour
  • ½ level teaspoon mixed spice
  • ½ level teaspoon cinnamon (optional)
  • ½ level teaspoon nutmeg
  • 300g (1 1/3 cups) brown sugar
  • 250g soften butter
  • Zest of 1 lemon
  • 6 eggs, lightly beaten
  • Pinch of salt
  • Brandy or Armagnac