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Cakebox Recipes

 

fruit

The recipe supplied with each box is simple and fail safe. My mother started using it in the 1970’s after she tired of having to cut up her own fruit and cream the butter and sugar! It is best made in two stages.

First, the mixed fruit is cooked in a large heavy bottomed saucepan with the butter, sugar, nuts and spices and left to cool (overnight if possible). This is also a good time to line the cakebox. Next the eggs and dry ingredients are added and it’s ready to cook.

I often make up the 26cm recipe to make one 20cm cake and two 13cm cakes. These can be wrapped and frozen until you need them. The wooden cakeboxes with their recipes are great for first time fruit cake makers, and produce fabulous results with all other fruitcake recipes. They can be used to make other dense madeira style cakes. You just need to cook the cakes at a lower temperature (160˚C) and lengthen the cooking times.

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.



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 minutes. Then 120˚C for 4 hours. (Cooking times may vary depending on the oven.) Cool in the box. Print


 

Christmas Cake recipe - 20cm Cakebox

    • 1kg mixed dried fruit
    • 250g butter
    • 250g brown sugar
    • 1 Tbsp golden syrup
    • zest and juice of ½ lemon
    • ¾ tsp mixed spice
    • ¾ tsp cinnamon
    • ½ tsp curry powder
    • ¼ salt
    • 70g chopped blanched almonds
    • 150ml glass brandy or rum
    • 1 Tbsp cornflour
    • 4 eggs, beaten
    • 250g flour
    • ¾ tsp baking powder
    • ¾ tsp baking soda

Put fruit, butter, sugar and golden syrup into 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 minutes then 120˚C for 3½ hours. (Cooking times may vary depending on the oven.) Cool in the box. Print


 

Christmas Cake Recipe - 13cm Cakebox

    • 600g mixed dried fruit
    • 125g butter
    • 125g brown sugar
    • 1 tsp golden syrup
    • zest and juice of ½ lemon
    • ½ tsp mixed spice
    • ½ tsp cinnamon
    • ¼ tsp curry powder pinch salt
    • 35g (½ packet) chopped blanched almonds
    • 2 Tbsp brandy or rum
    • 2 tsp cornflour
    • 2 eggs, beaten
    • 125g flour
    • ½ tsp baking powder
    • ¼ tsp baking soda

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

Stirring continuously, simmer for 5 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 fruit mixture. Mix well, then spoon into the lined cakebox.

Bake at 150˚C for 30 minutes, then 120˚C for 2 - 2½ hours. Cool in the box. Print

 

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butter
brown sugar
golden syrup
lemon
mixedspice
curry
blanched almonds
flours
eggs