Posted by: marthabernie | January 15, 2013


It’s a little early to be thinking about Christmas cake, but this one is great at any time of the year.  It is an English recipe taken from an Australian women’s magazine in 1974.  Christmas cakes are traditionally made at least two or three months prior to eating and iced with marzipan in order to keep the moistness inside.


1-1/2 pounds sultanas (use golden raisins)

4 oz. currants

4 oz glace cherries

4 oz mixed peel

1/2 cup rum, brandy or sweet sherry

8 oz butter

1 cup brown sugar, firmly packed

1 teaspoon grated orange rind

1 teaspoon grated lemon rind

4 eggs

2 tablespoons marmalade

2 cups plain flour

1 teaspoon mixed spice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons rum, brandy or sweet sherry (extra)

Chop raisins, cherries and peel, combine with remaining fruit and rum, cover, let stand overnight.  Line a deep 8 inch square or deep 9 inch round cake tin with three thicknesses of greaseproof paper, bringing paper 3 inches above edge of tin.

Beat butter until soft, add sugar and rinds, beat only until combined.  Add eggs one at a time, beating well after each addition; stir in marmalade.  Add creamed mixture to fruit mixture; mix well.  Stir in sifted dry ingredients.  Spread evenly into prepared tin and bake in slow oven* three or 3-l/2 hours.  Remove from oven, brush evenly with extra rum, cover with aluminum foil until cold.  Remove from tin, rewrap in foil until required.

*A slow oven is about 275 degrees F (definitely under 300 degrees F).




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