Christmas Cake Recipe
This rich, fruit-filled traditional cake is sure to be the star attraction at any festive gathering, and it’s incredibly easy to make.
- 750g sultanas
- 500g currants
- 250g raisins
- 100g glacé cherries
- 50g mixed peel
- 200g blanched almonds, chopped
- Grated zest of 1 orange
- Grated zest and juice of 1 lemon
- 125ml (1/2 cup) strong Nerada black tea, cold
- 500g butter
- 500g sugar
- 8 eggs
- 2 tbsp marmalade
- 500g plain flour
- Extra whole nuts and glacé fruit (optional) to decorate
- Marzipan and fondant icing (optional), to decorate
- Place the fruit, peel, almonds and orange and lemon zest in a non-reactive bowl. Pour over the lemon juice and Nerada Black Tea, stir to combine, then cover and refrigerate overnight.
- Preheat oven to 150°C (130°C fan-forced) and grease and line a large cake tin with baking paper.
- Beat the butter and sugar until smooth. Add eggs one at a time, beating well between each addition. Fold in the fruit mixture and marmalade, then sift in the flours, a little at a time, mixing well after between each addition.
- Pour batter into the prepared tin, smooth top, and decorate with extra whole nuts and fruit, if using, then bake for 4 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- This cake is delicious served as it is, but you can decorate with a layer of marzipan, then fondant icing, if desired.