Irene's Christmas cake

Irene's Christmas cake


22 people made this

About this recipe: This cake is very good, without being too extravagant. It's cooked for a long time at low temperature but I always tie brown paper around the outside of the tin to prevent burning.

Irene Daughney

Makes: 1 18cm cake

  • 45g (1 1/2oz) glace cherries
  • 250 to 340g (9 to 12oz) currants
  • 250 to 340g (9 to 12oz) sultanas
  • 45g (1 1/2oz) candied peel
  • 45g (1 1/2oz) nibbed or chopped almonds (optional)
  • 3/4 level teaspoon cinnamon
  • 3/4 level teaspoon mixed spice
  • 1/4 teaspoon nutmeg
  • 45g (1 1/2oz) ground almonds
  • 175g (6oz) cooking margarine
  • 175g (6oz) caster or soft brown sugar
  • 3 eggs, lightly beaten
  • 175g (6oz) plain flour
  • 50g (2oz) of rum
  • 2 teaspoons treacle

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Preheat the oven to 170 C / Gas 3. Lightly grease and line a 18cm (7 inch) round cake tin with greaseproof paper.
  2. Chop glace cherries and mix with all the dried fruit and nuts. Stir in cinnamon, mixed spice, nutmeg and ground almonds; mix well.
  3. In a separate bowl, cream margarine and sugar until pale in colour; beat eggs in, a little at a time, taking care not to curdle the mixture. Fold in flour with a metal spoon, then mix in the fruit. Add rum and treacle, mixing it in well to colour the mixture.
  4. Pour mixture into lined cake tin and bake at 170 C / Gas 3 for 1 hour. Lower the temperature to 150 C / Gas 2 and continue to cook for another 2 hours. Test the cake with a knife and if it comes out sticky, continue to cook at 140 / Gas 1 until cooked through.
  5. Remove and set aside to cool before turning it out and removing the paper. Store in a airtight tin.

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