Christmas Cake Recipe - 26cm Cakebox

  • 2kg mixed dried fruit
  • 500g butter
  • 500g brown sugar
  • 1 Tbsp golden syrup
  • zest and juice of 1 lemon
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • ½ tsp salt
  • 125g chopped blanched almonds
  • 1 glass brandy or rum (200 ml)
  • 2 Tbsp cornflour
  • 8 eggs, beaten
  • 500g flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Put fruit, butter, sugar and golden syrup into a large saucepan and bring to the boil, stirring to stop the mixture burning. Add lemon, spices, salt, chopped almonds and brandy.

Stirring continuously, simmer for 10 minutes, then add cornflour. Mix well and remove from heat. Leave to cool thoroughly.

Beat eggs. Sift flour, baking powder and baking soda, add alternately to cooled fruit mixture.

Bake in the middle of the oven at 160˚C for 30 mins. Then 120˚C for 4 hours. (Cooking times may vary depending on the oven.) Cool in the box.

Baking tips

1. If your cakes are sinking in the middle, try adding 1/2 cup more dried fruit (per kg of fruit). I like to add currants and dried figs.

2. Add extra roasted almonds for more texture.

3. Cutting down on sugar? Omit the colden syrup and reduce the brown sugar by 1/4. Add extra dried fruit including figs instead.