Christmas cake

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Prep time:

Cook time:

Serves: 10

By MirandaGoshawk



  • 170g soft brown sugar

  • 1 tsp ground cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp mixed spice

  • 1 orange zested

  • 1 lemon zested

  • 1 pinch nutmeg

  • 3 tbsp orange juice

  • 1 tbsp black treacle

  • 35g whole blanched almond

  • 3 tbsp rum or brandy

  • 3 tbsp cherry brandy

  • 75g mixed peel or preserved fruit

  • 75g glace cherries halved

  • 3 medium eggs

  • 35g ground almonds

  • 500g currants

  • 75g walnuts

  • 375g sultanas

  • 200g plain flour

  • 170g butter softened

  • 75g crystalline ginger


  1. The night before, divide the fruit into three bowls. Add the brandies and orange juice, one to each bowl. Cover and leave to soak overnight. Leave out the butter to soften.
  2. Next day, grease the tin. Line it with a double layer of greaseproof paper that stands up above the rim. Tie a double band of newspaper or brown paper around the outside with string.
  3. Preheat the oven to 140C/Gas mark 1.
  4. Sift the flour and spices into a large mixing bowl. Add the ground almonds, sugar, butter, zest, treacle and eggs. Mix well, then beat for 2 minutes until smooth and glossy.
  5. Fold in the fruit mixture (discarding any juice), nuts, cherries, peel and ginger pieces until evenly blended.
  6. Spoon the mixture into the prepared tin, making sure there are no air pockets. Level the surface with the back of a spoon, then make a depression in the centre to allow for rising. Place a square of damp greaseproof over the top.
  7. Place in the centre of the oven for 3 hours, or just over. Remove the paper on top for the last half-hour. Test the cake with a skewer before the end; it should come out clean.
  8. Leave the cake in the tin until cold. Turn out and leave in the greaseproof, then wrap in foil and put in an airtight tin until ready to decorate.

Handy Hint

To fit a 7” square, deep tin, or 8” round tin
Note: use light, soft brown sugar – it mixes in better than the dark.

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Kids can help

  • Make Ahead

  • cake

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Your comments

  • alicecrumble 15/11/13 19:55

    Please CONSIDER the cooking time for this cake...I have just had to throw my CAKE AWAY, simply due to the cooking time not being long enough even though I checked after THREE HOURS!!! VERY UNHAPPY!!! Will return to my DELIA cake, doesn't disappoint. OH WELL the chickens enjoyed it today....I will now have to start again.

  • MirandaGoshawk 18/10/13 15:47

    This is a unique recipe, based on Delia Smith, Sainsbury's and Jamie Oliver recipes & tested over the past several years. It includes all my faves - if you don't like e.g. ginger, leave it out!