Christmas Cake

Christmas Cake

Christmas Cake

A nice holiday treat for all of you out there. Now I know this post is a little late for Christmas but you may want to consider this recipe for next year. You can use the earlier months and have a couple of trial runs during the year J


A Christmas Cake for the family to enjoy.




  • chopped dried dates – 2.5 cups
  • sultanas – 1.5 cups
  • currants – 1.5 cups
  • packet red glace cherries – 150g
  • unsalted butter – 250g
  • brown sugar – 1.5 cups
  • sweet sherry – 0.5 a cup
  • cup water – 0.25 a cup
  • eggs – 7
  • breakfast marmalade – 2 tablespoon
  • plain flour – 1.5 cups
  • self-raising flour – 0.5 cup
  • mixed spice – 1 tablespoon
  • bicarbonate of soda – 0.5 tablespoon
  • pure icing sugar – 3.5 cups



  1. Grease a round cake pan with the following dimensions 22cm x 7cm-deep. Use two layers of brown paper to line it with and one layer of baking paper, leaving an overhang of 4cm.
  2. Combine the butter, fruit, sherry, water, and sugar in a large saucepan and stir without boiling. Stir until sugar is dissolved and bring to boil. Simmer for 10 minutes, however stir once in a while. Pour content into a heatproof bowl and let it cool to room temperature.
  3. Use a fruit mixture and stir the 5 eggs and marmalade and add spice, flours and bicarb and mix it really well.
  4. Set oven for 2.5 hours and cook on 150C. You may use foil to protect the top if the top starts to go brown.
  5. Wrap the hot cake and pan in foil and let it cool in the pan.
  6. Use the icing to spread on the top.



  1. Beat 2 egg whites with an electric mixer until frothy. Then mix in icing sugar until combined. Beat for 2 minutes until texture is smooth.