Christmas Cake

This Christmas Cake, from my mother’s old recipe book, is a rich and flavorful classic perfect for the holiday season. Packed with soaked fruits and infused with warm spices and essences, it’s a labour of love that yields a moist, indulgent cake.

With a long, slow bake ensuring a perfect texture, this recipe is a cherished tradition that brings the festive spirit to your table. Ideal for sharing, it’s a true centrepiece for Christmas celebrations.

Note that rounding up to the nearest metric weight is not a good idea; the fruit will be too heavy. We learnt this when a neighbour did so, and all the fruit sank.

Ingredients

• 1lb Raisins
• 1lb Sultanas
• 1lb Currants
• 1lb Mixed Fruit
• ¼lb Peel
• Cherries
• 5 cups Ginger ale
• 1lb Brown Sugar
• 1lb Butter
• 1 teaspoon Vanilla essence
• 1 teaspoon Lemon essence
• 1 teaspoon Almond essence
• 2 teaspoons Mixed spice
• 10 Eggs
• 1¼lb Flour

Method

1. Soak fruit in ginger ale overnight (or longer).
2. Cream butter and sugar.
3. Add essences and mixed spice.
4. Alternate adding flour and eggs, beating well.
5. Drain the fruit and add to the mix.
6. Pour into a greased, lined tin (I use one about 9″ square).
7. Bake for 5½ hours:
   • 250°F (120°C) for the first hour,
   • 225°F (100°C) for the rest of the time. Test with a skewer to ensure it is properly cooked.