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Rich Christmas Cake

We came across this Rich Christmas Cake recipe when we were digging through our archives. First published in our November/December 1993 newsletter, we thought we should share it with you just in time for Christmas. It goes perfectly with a cup of Nerada black tea, which is also one of the ingredients in the Christmas cake.


750g sultanas
500g currants
250g raisins
100g glacé cherries
50g mixed peel
200g almonds, blanched and chopped
Grated rind (zest) of 1 orange
Grated rind and juice of 1 lemon
125ml (1/2 cup) strong Nerada black tea, cold
500g butter
500g sugar
8 eggs
2 tablespoons marmalade
500g plain flour
125g self-raising flour


Put fruit and peel in basin with almonds and rinds. Pour over Nerada black tea and lemon juice, stir, cover and leave overnight in fridge.

The next day, remove from fridge. Grease and line one large cake tin and preheat oven to 150C. Cream butter and sugar until smooth, add eggs one at a time, beat well. Fold in fruit, jam and sifted flours, a little at a time, mixing in well after each addition.

Pour into a tin, smooth top and bake for 4 hours, test it is cooked with a skewer.

This cake is perfect on it’s own, but you can top with marzipan and fondant if desired.