Christmas Cake

This is my great-grandmother Gwen’s recipe. According to my mother, she was one of the best cooks to ever live!

You will need:

  • 500 g of butter
  • 500 g of sugar
  • 500 g of plain flower
  • 125 g of self raisin flower
  • 1000 g of sultanas
  • 300 g of currants/cranberries
  • 375 g of seeded raisins
  • 200 g of blanched almonds
  • 9 eggs
  • Grated rind of 1 orange
  • grated rind and juice of 1 lemon
  • 4 table spoons of marmalade
  • 1/2 a cup of brandy or sherry

 But be warned: this recipe makes 1×26 cm round tin, 12 muffin size (makes a good gift if wrapped in cellophane with a bow, plus 1 log tin.


  1. Prepare the fruit the previous day
  2. Blanch and split the almonds
  3. Grate the orange and lemon rind.
  4. Place all together in a bowl and pour over lemon juice and brandy
  5. Completely cover until the next day
  6. After at least 24 hours beat butter and sugar until creamy
  7.  Add eggs one at a time using a little of the flour (well sifted to prevent curdling.)
  8.  Add fruit and flour alternately.
  9.  Bake at 125 c until cooked in the middle  (could be 2 hours for round tin, 40 minutes the muffin size) 




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