This is a family Christmas cake recipe from about 1850. I have converted it to a gluten free Christmas cake as I am both Coeliac and diabetic. You can make it gluten free, or use plain flour if that's not a concern. Please note that the ingredients are all in Imperial measures, as that's how the original is written. It doesn't work exactly in metric, for which I am very sorry. You can also change the fruit, as long as the total weight remains the same. So this year I have some candied mango and pineapple, and am feeding the cake with rum. But you can use flame raisins, cranberries, etc. - whatever YOU like.
This recipe does double up for larger cakes, but beware that the larger cakes do take a lot longer to bake. Copyright with author.
I use Wellfoods gluten free flour. For non-coeliacs, simply use the same amount of ordinary plain flour.
This cake was lovely and moist. I left out the peel and the nuts and instead substituted chopped dates. Also as I don't have a 5" cake tin I took a chance and put all the mix into a 9" tin. Following the baking instructions it came out perfectly. I will definitely make this one again next year. - 03 Jan 2016
This looks brilliant. Haven't tried it because I don't have a 5" tin. Do I actually need to do a 'tasting cake'? It's a bit late to taste it when you've already made the big one! - 09 Dec 2014