Recipe by Carol
"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."
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2 (8 ounce) containers
1 (8 ounce) container
candied mixed citrus peel
dates, pitted and chopped
2 (2.25 ounce) packages
blanched slivered almonds
packed brown sugar
After converting this recipe to metric I then poured the dry ingridents into Australian measuring cups. My husband helped, so we had two people ensuring the QA process, though if it goes wrong, blame the chef, not the recipe!! or me!! 2 1/2 cups glace cherries - not chopped; 1 1/2 cups mixed citrus peel; 2 cups raisins ;1 cup currants ;1 1/4 cup sultanas (substitution for dates); 1 1/4 cup slivered almonds; 120 ml brandy; 1/2 cup flour for the dredging; 2 cups flour for the batter; 1/2 teaspoon bicarbonate of soda (same as baking soda); 1/2 teaspoon cloves - I sub with ginger spice instead cloves too strong;1/2 teaspoon all spice - I add 1 teaspoon 1/2 teaspoon cinamon - I add one teaspoon ;1/2 teaspoon of salt; 250g butter, as I could not be bothered leaving behind the 25 grams - your choice;3 cups brown sugar; 6 eggs; 180ml treacle - same as molasses; 180ml apple juice - little tetra packs handy size to buy. Pleased double check ingredients against original recipe and for the spices please use your taste buds as some may require more. As there is heaps of batter use non stick baking paper to extend above the side of the tins, go at least 5cm as it does raise pretty high. Also from my experience it took about 3.5 hours in a fan forced oven. I based this on a 20cm round pan.
THE SPICE WASN'T A GOOD TOUCH.
I've used this recipe for my Christmas cake for the past three years and have had nothing but compliments. Have found using nutmeg instead of allspice gives better flavour. Make early and dredge in brandy weekly for best results!
We are English so icing and marzipan were a must on this deliciously moist cake. I started making it at the beginning of December and soaked the fruit in brandy for two days. I was unable to get currants so added more raisins. Three hours in the oven and it was cooked to perfection. I stored it for a couple of weeks then covered it with almond paste and icing. A ribbon around the edge, a santa, angel and christmas tree made it look seasonal. Thank you Carol; this is my first go at making a Christmas cake (should not admit that, but it is) and I felt like Chef Ramsey when my husband said "This is so scrumptious, can I have another piece?."
Moist, rich flavourfull cake that I recieved rave reviews on. I did afew changes to the recipe..omitted the coloured cherries used about 1/2 cup of home made pureed orange rind to have a touch of orange flaviour through the cake..added (1 cup each )walnuts, pecans, brazil nuts chopped small because I do love nuts ..and I doubled the dates..Last note I found that I didn't need to bake my cakes as indicated they were ready in 2 hours
just emigrated from uk and left my usual recipe in uk, so even though late for me to do cake (nov) i chanced this one. What excellent results, the only change i made was instead of 2 cups raisins used 1 cup of sultans in place, and as late making it i dosed with brandy every few days up until christmas. Its been eaten already and theres only the two of us. (wheres the nearest gym)
Now the 3rd year of making this cake, I made a mistake and bought prunes instead of dates. Wow its even better. Only November and one cake already gone, lucky I made 3 by doubling up.
This is THE best Christmas cake ever! I grew up in the UK and have had many Xmas cakes and loved this the most. I made it a month before serving which is short but it still turned out flavourful. I cooled the cake and then poked holes with a skewer and poured 1/4C of brandy before wrapping up and storing in a cool place. I repeated the process twice more. I then put marzipan icing, let dry and topped off with fondant icing and decorations. I was iffy about how it would be received by Americans since I think English Christmas cakes are an acquired taste but EVERYBODY loved this cake! So it's really worth the effort. I'm going to make mine in Sept. next year and I'm also going to make one for my Irish mum for her to keep till Christmas! It's moist, dark, spicey, and really full of flavour! Very best!!
A realy beautiful cake with a totally different flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 214
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