Mrs Walton's Christmas cake

Mrs Walton's Christmas cake


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About this recipe: Old fashioned Christmas cakes never fail to please! This one is packed with currants, sultanas, mixed peel and glace cherries. It's easy to rustle up and will keep for months.

Lilian Walton

Makes: 1 23cm cake

  • 225g (1/2lb) butter
  • 50g (2oz) lard
  • 175g (6oz) soft brown sugar
  • Pinch salt
  • 250g (9oz ) self raising flour
  • 4 eggs, beaten
  • 450g (1lb) currants
  • 115g (1/4lb) sultanas
  • 115g (1/4lb) candied peel
  • 50 to 100g (2 to 4oz) glace cherries
  • 1/4 teaspoon mace
  • 1/4 teaspoon nutmeg

Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

  1. Preheat the oven to 190 C / Gas 5. Line a 23cm/9 inch round cake tin with greaseproof paper.
  2. Cream butter, lard and sugar together. Add pinch salt, then add flour and eggs alternately. Lastly, mix in dried fruit, mace and nutmeg. Transfer the mixture into lined cake tin and cover with a disc of greaseproof paper to prevent the top from burning.
  3. Bake for 1 hour on bottom shelf, then turn down the heat to Gas mark 1 for 1 1/2 to 2 1/2 hours. The cooking time should be 2 1/2 to 3 hours altogether.
  4. Cool, remove paper and store in an airtight container.

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