Kaye’s Christmas cake


Christmas cake


¾ lb (340g) butter
¾ lb (340g) brown sugar
6 eggs
1 lb (450g) flour
Pinch salt
1 lb (450g) sultanas
1 lb (45og) currants
¼ lb (110g) raisins
6 oz. (170g) citrus peel
2 oz. (60g) glacé cherries (sliced)
¼ lb (110g) chopped almonds
½ teaspoon mixed spice
1 wineglass brandy
2 tablespoons dark treacle


Beat the butter and sugar to a cream, add each egg separately and beat until the mixture is stiff and uniform.

Combine the fruit and almonds in a large bowl and add the egg mixture. Mix well.

Combine brandy and treacle in a separate bowl.

Combine the flour, salt and spice in a third bowl.

Alternating, add some of the flour mixture and some of the brandy mixture to the fruit until all is well combined.

Grease a 9-inch (23 cm) square tin and line it with heavy aluminium foil.

Pour in the cake mixture and cover with aluminium foil.

Bake at 150 oC for 1 hour and then turn down to 130 oC for 2 ½ – 3 hours.

N.B. Do not open the oven until at least 3 ½ hours have passed.

Ice using a thin layer of apricot jam, marzipan and rolled fondant icing, available in supermarkets and speciality stores in a variety of colours.

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