I made this cake for the first time last year. Instead of I big cake though I made five smaller cakes which made excellent presents. I love this recipe and everyone who received a cake for christmas wants another one this year.

I make this cake every year as it was a huge success the first year I attempted it. I made a few changes though, 3/4 molasses sounded too strong so i halve it and put an equal amount of summer fruit jam, i also add ginger and dried papaya and chopped karithaki (a sweet walnut, Greeks will know what i'm talking about). I also drenge it with brandy every couple of days up to icing day. Excellent recipe.

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)

This is the best Christmas cake recipe ever! I have been using it for years at Christmas and also for wedding cakes and other celebrations. best when quite a few months to a year old

A realy beautiful cake with a totally different flavor

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.

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!

THE SPICE WASN'T A GOOD TOUCH.