Traditional Christmas Cake Recipe

This traditional christmas cake recipe is a great favourite. The rich cake can be served cold or hot with custard or double cream.

Ensure this cake is made 3 weeks before Christmas, and then ice one week before the occasion.


12 oz plain flour

1 tsp. cinnamon

1 tsp. mixed spice

½ tsp. salt

4 oz candied peel

4 oz cherries

2 lb. Dried fruit

4 oz blanched almonds

4 eggs

4 tbsp. sherry

Finely grated 1 lemon

8 oz margarine

8 oz sugar

1 tbsp. black treacle

 Sieve together all the dry ingredients.

 Mix the peel, fruit, cherries, chopped almonds and lemon rind.

 Whisk the eggs and sherry together.

 Cream the margarine, sugar and black treacle until soft.

 Add the flour and egg mixtures alternately to the margarine.

 Stir in the fruit mixture.

 Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.

 Put in the middle of a hot oven. Bake for 31/4-31/2 hours at gas mark 3 for the first 11/2 hours, and then decrease to gas mark 2 for the remainder.

 Cool the cake in the tin, then store in an airtight container.

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